Chicken Paillard Cutlets with Sage Brown Butter Sauce and Broccoli

A light and tasty fall dinner in fewer than 15 minutes! Thin cutlets of our hand-trimmed, antibiotic and hormone-free chicken breasts get a quick saute on the stovetop (or bake in oven) and then are topped with a glistening of our fresh sage and lemon brown butter sauce. The sauce is made in the same skillet as the chicken for minimal clean up. Gluten-free for all.  Stovetop cooking, packaged in a bag.

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Stovetop Cook Time: 8 minutes
  

• Thaw completely in fridge. Set cups of sage brown butter to the side.

  Optional: Dredging (lightly coating) the chicken in a thin layer of flour before cooking makes for a nice brown, more crispy appearance. The chicken is delicious without the flour too. 

  Heat a large skillet over medium-high heat, add 1-2 Tbsp cooking oil to lightly coat the pan. Add chicken and cook for 4 minutes on each side or until done (165F). Remove chicken from pan, and keep warm on a platter (cover with foil).

  Sage Butter Sauce: Reduce the heat to medium and add the sage brown butter to the pan and cook until it melts and slightly browns. Pour over the cooked chicken cutlets and serve. Optional: Adding a few fresh sage leaves makes for a nice presentation.

  Serve with Broccoli (provided).

• Ingredients: Chicken, butter, olive oil, salt, pepper, dried and fresh sage, thyme, lemon zest.