Friday, May 7, 2010

Chicken Thighs with Parmesan and Brown Butter with Sage Sauce


This is a very simple recipe and the integrity of the flavors is found in its simplicity! The sauce can be served over steak, pork, and certainly vegetables! Be creative!


Chicken Thighs with Parmesan and Brown Butter with Sage Sauce
"The Culinary Enthusiast Cooks Italian" Jeff Smith

Bake 8 chicken thighs in a baking dish for about 30-40 minutes (I baked at 375-degrees) or until done to taste. The juices should run clear. Place on a warm platter and top with Parmesan cheese and the Brown Butter with Sage sauce. The hot butter should sizzle up on the chesse and the chicken.

Brown Butter with Sage Sauce
1/2 stick unsalted butter
4 fresh sage leaves (I coarsely chop mine)
salt to taste
Parmesan cheese, freshly grated, over the entree

Melt the butter in a small frying pan. Add the fresh sage leaves and allow the butter to brown. Don't burn! Salt the entree and top with the freshly grated cheese. When butter is lightly browned, pour over the cheese on the entree.

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