This dish is the perfect example of how a few high-quality ingredients can transform a simple weeknight staple into something elegant. It captures the essence of the harvest season, combining the earthy warmth of dried sage with the buttery crunch of toasted pecans.
The magic happens in the pan sauce. After the chicken is seared, we use the same skillet to toast the shallots and nuts, then deglaze with white wine. Reducing this mixture down to a syrup concentrates the flavors, creating a rich, glossy glaze that coats the chicken beautifully. It feels sophisticated, yet it comes together in under 20 minutes.
The Recipe
Yields: 4 Servings | Prep time: 10 minutes | Cook time: 15 minutes
Ingredients
- 4 skinless, boneless chicken breast halves
- 3 tbsp butter, divided
- 1 1/2 tsp dried rubbed sage
- 1/2 cup minced shallots
- 1/2 cup broken pecan pieces
- 2/3 cup dry white wine
- 2/3 cup canned low-salt chicken broth
- Salt and fresh cracked black pepper
Instructions
1. Sear the Chicken Season the chicken breast halves generously with salt and pepper. Melt 1 1/2 tablespoons of butter in a heavy, medium skillet (cast iron works beautifully here) over medium-high heat. Add the chicken and sauté until it is just cooked through and beginning to brown, about 3 minutes per side. Transfer the chicken to a plate and set aside to rest.
2. Bloom the Sage & Toast Pecans Add the remaining 1 1/2 tablespoons of butter and the dried sage to the skillet. Stir constantly until the sage is aromatic, about 15 seconds. Add the minced shallots and pecan pieces. Sauté until the pecans begin to brown and smell toasted, about 2 minutes.
3. Create the Reduction Pour in the white wine and chicken broth, scraping the bottom of the pan to release any browned bits (fond). Increase the heat to high. Boil the sauce vigorously until it reduces to a syrup consistency, about 8 minutes.
4. Serve Spoon the thick, savory pecan and shallot sauce generously over the chicken breasts and serve immediately.
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Sautéed Chicken with Sage, Pecans & Shallots
An elegant 20-minute dinner featuring pan-seared chicken breasts smothered in a rich white wine reduction with toasted pecans, sweet shallots, and earthy sage. Perfect for a cozy date night or a quick weeknight meal.
Ingredients
Instructions
Sear the Chicken
-
Season the chicken breast halves generously with salt and pepper. Melt 1 1/2 tablespoons of butter in a heavy, medium skillet (cast iron works beautifully here) over medium-high heat. Add the chicken and sauté until it is just cooked through and beginning to brown, about 3 minutes per side. Transfer the chicken to a plate and set aside to rest.
Bloom the Sage & Toast Pecans
-
Add the remaining 1 1/2 tablespoons of butter and the dried sage to the skillet. Stir constantly until the sage is aromatic, about 15 seconds. Add the minced shallots and pecan pieces. Sauté until the pecans begin to brown and smell toasted, about 2 minutes.
Create the Reduction
-
Pour in the white wine and chicken broth, scraping the bottom of the pan to release any browned bits. Increase the heat to high. Boil the sauce vigorously until it reduces to a syrup consistency, about 8 minutes.
Serve
-
Spoon the thick, savory pecan and shallot sauce generously over the chicken breasts and serve immediately.
