Keto: Seared Chicken Breasts with Balsamic Brown Butter Sauce
Fried Sage Leaves, Brussels Sprouts & Crisp Salad
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
When they’re fried in oil, as it’s done in Italy, fresh sage leaves crisp up and take on a mellow herby flavour. They tie this beauty of a keto recipe together, as the final flourish atop seared chicken breasts and spiced Brussels sprouts roasted to golden. And do they ever complement the divine balsamic brown butter sauce you’ll be spooning over top! Serve next to a salad dotted with sliced radishes and dressed in a balsamic vinaigrette.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Radishes
- 15ml Minced garlic
- 300g Brussels sprouts
- 1 Bunch of sage
- 30ml Balsamic vinegar
- 30ml Vegetable demi-glace
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Slotted spoon
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
59 g
Saturated Fat
13 g
Sodium
710 mg
Total Carb
28 g
Sugars
8 g
Protein
47 g
Fibre
8 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Fry the sage
Meanwhile, pick the sage leaves off the stems. In a large pan, heat 2 tbsp oil (double for 4 portions) on medium. Add ½ the sage and fry, 1 to 2 min., until crispy. Using a slotted spoon, transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, thinly slice the radishes. In a large bowl, combine ½ the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
Make the brown butter sauce
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the garlic and remaining sage (roughly chop before adding). Sauté, 2 to 3 min., until the aromatics are fragrant and the butter begins to foam; season with the remaining spices and S&P. Add the demi-glace, remaining vinegar and 2 tbsp water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min. (2 to 3 min. for 4 portions), until thickened.
Plate your dish
Divide the Brussels sprouts and chicken between your plates. Spoon the brown butter sauce over the chicken. Garnish the chicken with the fried sage. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
