Hot cooked quinoapasta, polenta, couscous or other grain
Instructions
Heat large non-stick skillet over medium heat. Add the butter and melt until it just starts to foam.
Add the walnuts, sage, and ¼ teaspoon of the salt to the butter. Cook, stirring frequently, for 2 - 3.5 minutes, or until the flecks of butter solids just turn golden brown.
Immediately pour the butter mixture into a cool bowl, scraping all of the golden brown bits out of the pan. Thoroughly wipe the skillet out with a paper towel.
Return the skillet to medium heat. Add the olive oil and onions and sauté, stirring occasionally for 3.5 - 4 minutes, or until the onions start to soften.
Place the chicken thighs on the onions. Season with the remaining ½ teaspoon salt and pepper. Cook for 10-12 minutes, stirring the onions and flipping the chicken every 1.5 - 2 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the juices run clear.
Reduce the heat to low. Add the brown butter mixture and apple cider vinegar back to the pan. Stir in until combined and heated through. Serve the chicken mixture over hot quinoa, pasta, polenta, couscous, or other grain.
Notes
1. Leftovers store covered in the refrigerator for 4-5 days. They do not freeze well. 2. Salted butter can be used in place of the unsalted butter. Reduce the amount of salt added to the browned butter to ⅛ teaspoon if doing so.
Nutrition
Serving: 1/5 of the recipeCalories: 446kcalCarbohydrates: 3gProtein: 43gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 19gCholesterol: 232mgSodium: 621mgFiber: 1gSugar: 1g
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