Brown butter sage chicken fall is basically what fall would taste like if it was a pasta.
trulocal chicken
i created this recipe for trulocal aka my all time favourite meat company. trulocal works with local farmers to provide you with the highest quality meat. i notice the difference of quality in my food and i highly recommend you check them out! if you decide you want to give them a try, you can use my link trulocal or my code at checkout (trusaltedsunday) and you will get 4 chicken breasts and 1lb of bacon free in your first 2 orders! they have the best bacon around so i recommend grabbing that while you can! if you have questions about them, send me a message!
brown butter sage chicken pasta alternatives
Apple Cider – You can swap out the spiked apple cider for an original non spiked cider. It will not affect the taste. If you are not a cider fan, you can ditch it completely and sub in white wine. A dry white wine will be the best option for this is you go that route. I made it once with white wine and it was very delicious! Similar flavors, so you will still get the fall feeling.
Sage – You cannot really swap the sage out for anything else, it is a key ingredient in this recipe and definitely a prominent flavor. If you are not a fan of sage you can eliminate it – the dish will have a more subtle flavor.
Chicken + Bacon – If you do not eat meat, you can eliminate both the chicken and the bacon. However, I would not recommend it, if you are going to do that, I would suggest picking a different recipe as they are major components. You can also sub in vegan chicken alternatives!
Burrata Cheese – You can swap out burrata for parmesan or a fresh mozzarella ball! Both would pair very well with it.
if you make this recipe, be sure to tag me on instagram or leave a comment below!
brown butter sage chicken pasta
Ingredients
Sage Chicken
- 8-10 chicken thighs boneless + skinless, I recommend
truLocal - 8-10 fresh sage leaves
- 4 tsp garlic powder
- 4 tsp onion powder
- 4 tsp salt + pepper
Brown Butter Sauce
- 1 ¼ cup apple cider I used No Boats on Sunday original
- ¼ cup salted butter
- 2 cloves garlic minced
- 1 tsp red pepper flakes
- 1 lemon juice + zest
- 1 shallot diced
- ½ tsp dried thyme
Maple Bacon
- 8 slices bacon
- 1/4 cup maple syrup
Additional
- 1 sm pkg spinach
- 1 pkg gluten free linguine
- 1 burrata ball divided into 4 pieces
Instructions
Maple Bacon
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lay bacon slices flat on the baking sheet. Drizzle maple syrup over bacon, making sure it is well coated. Bake for 25-30 minutes or until brown and crispy.
Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Just before draining, reserving 1 cup of the pasta cooking water. Drain the pasta and toss with a neutral oil (optional) and set aside.
Sage Chicken
- Clean and prepare chicken. Arrange 1-2 sage leaves on each chicken thigh, then roll until sage is secured in the chicken thigh and close the thigh with a toothpick. Repeat until all chicken is full of sage and rolled.
- Season the chicken with garlic powder, onion powder, salt + pepper on both sides. Sprinkle half of the lemon zest over the chicken and set aside for about 5 minutes.
- Add a drizzle of olive oil to a cast iron or frying pan over medium/ medium low heat. Once hot, add chicken and cover, let chicken brown on either side till fully cooked, about 4 -5 minutes per side. Remove from the pan and set aside.
Browned Butter
- Preheat a cast iron pan on medium/medium low heat. Once hot, add the butter, allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. It will begin to bubble and froth, that is how you know it is almost ready. Once browned, pour into a bowl and set aside.
Brown Butter Sauce
- While the pan is still hot, add in your apple cider to deglaze the pan. Add garlic, shallots, remaining lemon zest, juice of 1/2 lemon, thyme, red pepper flakes, browned butter + 1/2 cup reserved pasta water. Cook until sauce has reduced, about 15-20 minutes.
- Once sauce is reduced, add chicken back to pan, as well as spinach, cover and cook for an additional 5-10 minutes.
Assembly
- You can choose to take the chicken out and slice them and serve them sliced on top of pasta or you can leave them in the pan and serve them whole.
- Before serving, add pasta to the saucepan, toss until coated. Serve with candied maple bacon, chicken thighs + 1/4 of a burrata ball on each plate. Enjoy!
