Mustard Roasted Chicken Breasts With Sage Brown Butter

1. 1

   Combine the chicken and mustard in a large resealable plastic bag. Season with salt and pepper. Coat well in the bag and place in the refrigerator for about an hour (or up to 4 hours).

2. 2

   Preheat oven to 350 degrees. Lay chicken out on a roasting pan and place fresh chopped sage over top. Re-season with a touch of salt and pepper to taste. Place in the hot oven for about 15-20 minutes or until internal temperature reaches 155 degrees. Remove and tent with foil to keep warm.

3. 3

   In a skillet, melt the butter and saute over medium heat until butter is an amber color, about 8-18 minutes. Just before serving, add the sage leaves. They will crisp in about 1 minute.

4. 4

   Arrange 1 piece of chicken per plate and drizzle with a few teaspoons of brown sage butter and 4-5 crispy sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.