Browned Butter and Sage Chicken

I've been thinking about a friend of mine who is trying to eat better but gets bored with chicken. I realized I don't have that problem because I avoid chicken. Because it's boring.

So I'm on a mission to find good chicken recipes. Recipes that don't call for chicken to be soaked in Campbell's Soup or covered in BBQ sauce and cheese. Here's my first find and I have to admit it's pretty good. Not boring at all. Oh, and did I mention, easy to make - Now who can complain about that?

The original recipe comes from Cooking Light. But here's my version. I just made one serving and since the ingredients are so simple, I really didn't worry about measurements.

Take a chicken breast, wrap in plastic wrap and pound until it's 1/4 inch thick. That's 1/4 inch, not a half, not a third. Take your frustrations out and pound that chicken!

After the chicken is nice and thin, sprinkle both sides with salt and pepper. Put some flour on a plate and coat chicken in flour. Place chicken in medium hot pan that's covered in cooking spray.

Cook 4 minutes on each side. The chicken will be done on the inside if it's thin enough. See previous paragraphs.

Take chicken out of pan and place on plate. Add about 2 tablespoons of butter to the same pan and let brown. It only takes about 45 seconds. The butter will be brown when all the white bubbles go away and the gold liquid gets a brown hue.

Add 2-3 tablespoons of chopped shallots. Cook for another 45 seconds. Add a splash of lemon juice and cook for another 30 seconds. 

Pour sauce over chicken, and serve. Sprinkle with chopped fresh sage if you're trying to be fancy or are taking pictures for a food blog. Enjoy!