Italian · Dinner
Chicken Steak with Lemon and Sage
Boneless chicken breast butterflied and pan-seared until golden, then finished with browned butter, fresh lemon juice and crisp sage leaves. An Italian-style plate with bright, savoury flavours and a lemon wedge for serving.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
387Calories
48.6gProtein
19.5gFat
3.8gCarbs
0.3gSugar
0.4gFiber
752mgSodium
189mgChol
7.4gSat Fat
620mgPotassium
38mgCalcium
1.9mgIron
0.5mcgVitamin B12
11mgVitamin C
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Butterfly the chicken breast and flatten to 1/2-inch thickness between plastic wrap using a mallet. Season with salt and pepper.
2
Sear
Heat olive oil in a skillet over medium-high heat until shimmering. Lay chicken in the pan and sear 3 to 4 minutes per side until golden brown and internal juices run clear.
3
Rest
Move the chicken to a plate and rest 5 minutes uncovered so juices settle back into the meat.
4
Plate
Melt butter in the skillet over medium heat with garlic and sage leaves until sage crisps and butter turns nutty brown. Pour in lemon juice and simmer 1 minute. Spoon sauce and sage over chicken and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2 tbsp2 tbsp olive oil
- 3 tbsp42g butter
- 1212 fresh sage leaves
- 2 clove2 clove garlic
- 4 tbsp60ml fresh lemon juice
- 11 lemon, cut into wedge for serving
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
