How to Prepare Yummy Brown butter and sage linguine with chicken

Brown butter and sage linguine with chicken. Great recipe for Brown butter and sage linguine with chicken. Some combinations just work, like apples and pork, chocolate and wine, and, in this case, brown butter and sage. Makes a nice alternative when you don't want either tomatoes or cream in your pasta.

In the same skillet, melt the additional butter over medium low heat. Repeat until all chicken is full of sage and rolled. Season the chicken with garlic powder, onion powder, salt + pepper on both sides. You can have Brown butter and sage linguine with chicken using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brown butter and sage linguine with chicken

1. It's 2 of chicken breast halves, boneless and skinless.
2. You need 1/2 cup of unsalted butter.
3. Prepare Handful of fresh sage (about 2 dozen leaves).
4. You need 450 g of dry linguine.
5. You need 1 of large shallot, finely sliced.
6. You need 1/2 of fresh lemon (finely grated rind and juice).
7. You need of Freshly grated parmesan for garnish.

Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Remove from the skillet, and place in a bowl. Call me basic, but the simple skillet chicken dinner is a definite heavy-hitter in our dinner rotation.

Brown butter and sage linguine with chicken instructions

1. Wrap the chicken breasts in between layers of cling film and use a kitchen mallet, rolling pin, or pot to pound them to an even thickness (aim for about 1 to 1 1/2 cm)..
2. Put a large pan on medium heat. Add the butter and let it melt. Add the sage leaves and let them fry until crisp, about 3 to 5 minutes. Fish out the sage leaves and set them aside..
3. Season the chicken breasts with salt and pepper and lay them into the pan. Turn the heat up to medium-high and add a splash of olive oil. Sear the chicken, turning over every few minutes, for about 12 minutes, or until a thermometer registers 165 F internal temperature. Remove the breasts to a plate to rest..
4. Drop the pasta into a large pot of boiling, salted water. By the time the noodles are cooked, the sauce should be ready..
5. Add the shallots to the pan you used for the sage. Turn the heat back down to medium and let cook about 5 minutes until the shallots are soft and starting to brown. If they seem to cook too fast, add a ladleful of the pasta cooking water to slow the process down..
6. Carve the chicken into large chunks and return the pieces to the pan. Stir in a few more ladles of pasta water until the sauce emulsifies and thickens. Add salt and pepper to taste. Let simmer gently until the pasta is ready..
7. Drag the cooked noodles into the pan of sauce. Add the lemon rind and a squeeze of juice, then toss to coat. Serve with a sprinkle of parmesan and the crispy sage leaves..

When chicken is flipped add sage leaves to pan. Serve with side dish and pour browned butter and. Melt the butter in a small sauce pan over medium-high heat and boil just until it starts to turn golden brown. Then add the fresh sage leaves and stir until they are crisp. Put each chicken breast on a heated plate and sprinkle the Parmesan cheese over them equally.