Simple, quick, and easy, most importantly though, absolutely packed with flavor. The tang from the lemon, the herbiness from both the sage and the thyme coupled with the sweetness from the shallots, and the rich, nuttiness, of the brown butter turns what could be just a plain piece of chicken into a special healthy lunch.
For The Chicken:
2 thin-cut, skinless, boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- EVOO (I have my own flavored oil I use)
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
- Fresh sage leaves (For garnish)
For The Polenta:
- Premade Polenta Roll
- 1 Tbst EVOO (Again, I used my own flavored oil)
Make the Chicken:
- Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness.
- Sprinkle with salt and pepper.
- Heat a large skillet over medium-high heat; coat with EVOO.
- Place flour in a shallow dish; dredge chicken in flour.
- Add chicken to pan; sauté for 4 minutes on each side or until done.
- Remove chicken from pan.
- Add butter and sage sprigs to pan; cook over medium heat until butter browns.
- Reserve sage leaves. Add shallots and thyme; cook for 30 seconds.
- Add lemon juice; cook for 30 seconds.
- Serve with chicken. Garnish with fried and fresh sage leaves, if desired.
Cooking the Polenta:
- Cut the polenta into 1/2 inch disks and season with black pepper on either side.
- Heat olive oil in Grill pan over medium-high heat.
- Once oil begins to smoke, add polenta cakes and fry for approximately 2-3 minutes (or until golden brown), and then flip and do the same on the other side.
- OPTIONAL: add just a little bit of grated cheese (I prefer asiago) to the polenta cakes while they are still hot from the grill.
If you have any comments, I would love to hear back from you, and if you’ve attempted the dish, please feel free to post pictures.