Brown Butter Sage Chicken

Made this last week, and it didn't taste sage-y enough :( I probably did it wrong. Maybe I didn't "brown" the butter long enough with the sage, so maybe turn the heat down lower next time because I thought it would burn. The sage leaves were crispy here, so take them out before adding the broth as the broth makes them soggy.  Add the crispy sage leaves back in next time?

Recipe taken from Nourish and Fete

Ingredients:

-4 boneless, skinless thin chicken breasts - used 3 instead and pounded with roller - was half inch thick, but should be thinner I think.

-salt and ground black pepper

-1/3 cup all purpose flour (estimated)

-6 Tbsp unsalted butter - divided

-2 Tbsp extra virgin olive oil

-1/3 cup fresh sage leaves

-1/2 lemon juice

-1/2 cup white wine or low sodium chicken broth (used broth)

Directions:

1. Season both side of chicken breasts with salt and pepper.  P

2. Flour chicken on both sides and shake off excess flour. 

3. Add 2 Tbsp butter and 2 Tbsp olive oil to a large skillet set over medium-high heat.  When butter melts, add chicken and saute for 2- 3min per side, until cooked through and lightly golden.  Remove chicken to a plate, cover with foil, and set aside.

4. Add remaining 4 Tbsp butter to skillet.  When butter melted, add sage leaves.  Allow butter to brown and bubble, about 2-3 min, until it begins to give off a warm, nutty aroma  Remove sage to a paper towel-lined plate, leaving butter in skillet. (I DIDN'T TAKE OUT THE SAGE AT THIS STEP, BUT NEXT TIME DO IT)

5. Add lemon juice and wine/broth to skillet  Simmer mixture for 2-3 min, scraping any browned bits from bottom of pan.  Taste sauce and adjust with more salt/pepper.  (I TOOK OUT THE SAGE HERE AND SAGE SOGGY)

6. When sauce is slightly thickened, return chicken to skillet to warm through.

I served with 2 zucchini, 1 yellow squash, and 1 bunch of asparagus.  I forgot a yellow onion.  I poured the leftover sauce in with the veggies, and this was pretty good. Just the chicken wasn't flavored enough.  Also served with mini potatoes.

*American