kimcrossin, Author at The Toasted Table

November 11, 2024

Blackened Salmon Bowls

Blackened Salmon Bowls This bowl is nourishing and absolutely delicious. The salmon get’s blackened in a sweet and spicy mix and cooks to perfection in the air fryer. It sits on top of some grains and gets a fresh, crunchy side of red cabbage and …

Featured, Healthy-ish, Mains, Seafood, Spring, Spring/Summer Feature, Summer

by kimcrossin

November 11, 2024

Butternut Squash & Spinach Pin Wheel Lasagna

Butternut Squash & Spinach Pinwheel Lasagna These Butternut Squash and Spinach Lasagna Roll-Ups are heavenly and one of my favorite things I have ever made. The pinwheels are packed with veggies and autumn flavors, and smothered with a dreamy cheese sauce. These are decadent and …

Fall, Fall/Winter Feature, Mains, Pasta, Vegetarian, Winter

by kimcrossin

November 11, 2024

Creamy Browned Butter & Sage Chicken

Creamy Brown Butter & Sage Chicken

We all know browned butter and sage are a match made in heaven which is how I started with this recipe. The chicken cutlets get dredged in flour, browned and set aside while you make a decadent sauce. Browned butter, shallots, sage and garlic go in to build tons of flavor. Then a little white wine for some acidity, chicken broth, cream, a touch of maple syrup for sweetness and some parmesan cheese for umami. It is so delicious. Make this on a cold night when you want to indulge a little bit for a quick weeknight meal. This sauce will keep you coming back for more, it’s addicting! Perfect served with some creamy parmesan orzo, mashed potatoes or rice to soak up the sauce.

What you're going to need

Main Ingredients

Sage – You’re going to want a nice big bunch of fresh sage, but if you must, dried sage will do. I haven’t made this recipe with dried sage but I’d start with substituting 1 tablespoon of dried sage and adding more if needed.
Browned Butter – Using a 1/2 stick of butter you’re going to gently cook it over low – medium-low until it turns golden brown.
White Wine – Sauvungion Blanc or Pino Grigio. Always something you would like to drink since it is flavoring the dish.
Heavy Cream – Feel free to lighten it up with some light cream, half and half or even whole milk.
Maple Syrup – I swear this is what makes it for me. It rounds out the flavors and gives each bite a subtle sweetness.
Parmigiana Reggiano – You can easily substitute parmesan cheese. Use which ever you have in your refrigerator already or that you can find in the store!

Prepare the Chicken

Thinly slice the chicken breast along the horizontal center – You can buy thinly sliced chicken that is already sliced thin for you in the store or do it yourself which is always more cost effective.
Pound each piece of chicken to a 1/4 inch thickness – Lay a piece of chicken between two layers of plastic wrap. Using a meat mallet, rolling pin or heavy pan pound the chicken to a uniform thickness of about 1/4 inch.
Dredge the chicken in flour – Coat each chicken cutlet in flour. You can use a shallow dish or even a gallon sized plastic bag and shake it until each piece of chicken is thoroughly coated.

Brown the Chicken

Heat a large skillet over Medium-High
- 1 tablespoon olive oil + 1 tablespoon of butter (for each batch of chicken cooking)
Brown the chicken in batches until golden brown, about 3-4 minutes.

Make the Sauce

Brown the Butter – Turn the heat down to low – medium low and add 1/2 stick of butter. Allow it to gently turn golden brown.
Crisp up the sage – Add the sage to the browned butter and allow it to crisp up.
Sauté the shallots and garlic
Pour in the Wine, Chicken Stock, Heavy Cream & Maple Syrup. Stir to combine and simmer for about 5 minutes.
Add a Beurre Manié – Smoosh together 1 tablespoon of softened butter with 1 tablespoon of flour and add it to the pan. Stir it into the sauce to help thicken it up.
Add the Chicken back to the pan and simmer for another 3-5 minutes.

Creamy Browned Butter and Sage Chicken

This easy weeknight meal is rich, warming and addicting. The sauce is so good thanks to browned butter, sage, cream, parmesan cheese and a touch of maple syrup. It will keep you coming back for bite after bite.

Print Recipe

Prep Time: 15

Cook Time: 30

Course: Dinner

Cuisine: American

Keyword: Browned Butter, Chicken, Chicken Cutlet, Sage

Servings:

Equipment

1 Large Skillet

Ingredients

4 Chicken Cutlets
1/4 Cup Flour
2 Garlic Cloves Chopped
1 Shallot Diced
1 Bunch Sage
11 Tbsp Butter 1/2 Cup for Browned Butter, 2 Tbsp for Frying, 1 Tbsp for beurre manié
1/4 Cup White Wine Sauvignon Blanc or Pino Grigio
1 Cup Chicken Broth
1/4 Cup Heavy Cream
2 tsp Maple Syrup
1/4 Cup Parmigiano Reggio grated
1 + 1 Tbsp Softened Butter + Flour Combine 1:1 tbsp of softened butter and flour

Instructions

In a shallow dish or a gallon sized ziplock bag, dredge each chicken cutlet in flour seasoned with salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tbsp oil and 1 tbsp butter and brown two chicken cutlets on each side for about 3-4 minutes. Remove from pan. Add another tbsp oil and butter and brown the second two chicken cutlets. Set aside.
Turn the heat down to medium-low - medium and then add the butter. Once the butter starts to sizzle, add in the sage. Brown the butter and cook the sage for about 5 minutes. Then throw in the shallots and continue cooking for a few more minutes. The butter will become foamy and you will start to see little brown bits.
Add the garlic and sauté 1-2 minutes longer.
Pour in the wine, broth, heavy cream and maple syrup. Simmer for 8-10 minutes.
Mix and smoosh together 1 tbsp of softened butter with 1 tbsp flour and add that to the sauce to thicken it.
Stir in the parmigiana reggiano cheese and add the chicken back to the pan. Simmer for another 3-5 minutes until the chicken is heated through.

Tried this recipe?Let us know how it was!

Fall, Fall/Winter Feature, Mains, Winter

by kimcrossin

November 1, 2024

Turkey Roulade

Turkey Roulade Turkey roulade is turkey breast that is butterflied and pounded thin, then some type of stuffing gets layered on top and rolled into a log. Usually it’s baked as such and then sliced. I made turkey roulade in the past and have had …

Fall, Fall/Winter Feature, Mains, Winter

by kimcrossin

October 31, 2024

Toddler Snacks & Lunch Ideas

Toddler Snacks & Lunch Ideas Getting your toddler to eat can be hard, I know from experience. As soon as I started putting a little more effort into making their meals more kid-friendly I noticed a huge difference in their willingness to try new foods. …

Breakfast & Brunch, Healthy-ish, Kid Friendly

by kimcrossin

June 26, 2024

Romesco Sauce

If you have never had romesco sauce you are in for a treat. It is creamy, slightly smoky and sweet from the roasted red peppers and has some umami from parmigiano reggiano. This sauce is perfect to make during summer when red peppers are in season. However, it is also perfect to make year round because jarred roasted red peppers are excellent. You can use it as a pasta sauce, dip or a sauce with any protein or veggie. It is fairly healthy using only a little bit of olive oil and parmesan cheese otherwise it gets a nice punch of nutrition from the red peppers and walnuts.

What You'll Need

Roasted Red Peppers
- Make your own:
  - Char on all sides until blackened. You can do this directly over an open flame or with your boiler in the oven. Once completely charred place in a container and cover with plastic wrap. Allow to cool for 10-15 min.
  - Remove the skin, stem and seeds from the peppers and slice into strips.
- Buy jarred roasted red peppers from the grocery store.
  - They are usually found in the aisle near the other jarred and canned vegetables.
  - They sell them whole or sliced and you can opt for either!
Walnuts
- Toast them until just golden brown. You can do this in a saute pan over medium heat or on a sheet pan in the oven at 375° until fragrant about 5-10 minutes turning halfway through.
Parmigiano Reggiano – Or parmesan cheese
Garlic
Sun Dried Tomatoes – adds a touch of tomato for a depth of flavor
Sherry Vinegar – This is necessary to waken things up. Substitute apple cider vinegar if needed.
Oil – Use olive oil or avocado oil

Blend the Ingredients into a Romesco Sauce

You will need either a blender or food processor.

Combine all of the ingredients into the food processor or blender except the oil. Turn the food processor on or blend on a low speed.

- 1 roasted red pepper (about a 1/2 cup sliced peppers)
- 1/2 cup walnuts
- 1/4 cup Pecorino Romano or Parmesan cheese
- 1 tbsp Sun Dried Tomatoes, diced
- 1 Garlic Clove, minced
- 1 tsp Sherry vinegar

Remove the insert on the lid and gradually stream in about 1/4 cup of olive or avocado oil.
- Scrape down the sides.
- If the mixture appears thick add a tablespoon or two more of oil and blend again until smooth.

Romesco Sauce

Romesco sauce is creamy, slightly smoky and sweet from the roasted red peppers and has some umami from parmigiano reggiano. It's so delicious and extremely versatile. You can toss it with pasta, use it as a dip with veggies or as a sauce with any protein. It is healthy-ish as we use only a little bit of olive oil and parmesan cheese otherwise it gets a nice punch of nutrition from the red peppers and walnuts. This recipe makes about 1 cup of romesco sauce.

Print Recipe

Prep Time: 15

Course: Sauce

Cuisine: Italian

Keyword: Red Pepper, Roasted Red Pepper, Romesco Sauce, Sauce

Servings: