Mustard Roasted Chicken Breasts With Sage Brown Butter Recipe

Ingredients

4 medium sized chicken breasts, butterflied

3 heaping tablespoons Dijon Mustard (I used Grey Poupon)

Salt and Pepper

2-3 tsp chopped fresh sage

½ stick unsalted butter

12-15 sage leaves

Preparation

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). 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. In a skillet, melt the butter and sauté 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. Arrange 1 piece of chicken per plate and drizzle with a few teaspoons of brown sage butter and 4-5 crispy sage leaves.