Vegetarian Brown Butter and Sage Pan-Seared Chicken Breasts

Total time40 min

Prep time10 min

Cook time25 min

4.9

(22)

Vegetarian Brown Butter and Sage Pan-Seared Chicken Breasts

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6–7 oz each)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tsp fine sea salt
1 tbsp avocado oil or olive oil
4 tbsp unsalted butter, divided
12 fresh sage leaves
2 cloves garlic, peeled and lightly smashed
¼ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp apple cider vinegar

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken breasts completely dry with paper towels and season all over with the sea salt. Let them sit at room temperature for 5 minutes while you prepare the skillet.
2
Heat the avocado oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in evaporates immediately.

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