I love cooking! My passion for cooking started in my Mom’s kitchen as a small child. Of course now, I may need therapy because I can not stop myself from looking at cookbooks and cooking magazines. I am afraid to count how many are in my collection – one gem that I often look through is the magazine Cuisine At Home. I recently re-visited an issue that had a recipe for Parmesan-crusted chicken, but what really caught my eye was the sage butter sauce that was with it.
I did make chicken cutlets to go with it, but it was not the same recipe. (Slice chicken thinly into cutlets, dredge in flour, then in egg, and coat in bread crumbs on both sides, fry in canola oil, over medium-high heat for 3-4 minutes each side until golden brown. Keep warm in 300 F preheated oven on wire rack.)
Sage Butter Sauce
adapted from Cuisine at Home Magazine | Serves 4
- 1 medium shallot, peeled and minced
- 1 Tbsp butter
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup low sodium chicken broth
- 1 tsp lemon juice
- 4 Tbsp butter, cubed
- 2 tsp minced fresh sage
- salt, to taste
- ground pepper, to taste
- cayenne pepper, to taste
In a small sauce pan, over medium heat, melt the tablespoon of butter and saute the shallots until softened, about 4 or 5 minutes. Add white wine, heavy cream, chicken broth, and lemon juice. Cook stirring occasionally for about 8 to 10 minutes or until the sauce has reduced by about half. Add butter to the sauce, one tablespoon at a time until butter melts completely after each addition, whisking constantly. Add chopped sage, salt, pepper, and cayenne pepper to taste. Stir and keep warm until serving.
Serve over chicken cutlets and cooked pasta.