Tested till perfect Sage Butter Chicken
Sage Butter Chicken
Photography by Jodi Pudge

Sage Butter Chicken

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 45 minutes
  • Portion size 4


  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 1/4 cup 1/4cupshredded fresh sage
  • 1/4 cup 1/4cupcold butter, cut into 4 cubes
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupall-purpose flour
  • 1 1eggeggs
  • 1 tbsp 1tbspwater
  • 1/4 cup 1/4cupdried bread crumbs
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Pound each chicken breast to even thickness. Holding knife horizontally, cut pocket in each breast; divide sage, butter and pepper among pockets.

Coat each breast in flour, pressing to seal pocket. In shallow dish, mix egg with water. Dip chicken into egg mixture; coat in bread crumbs.

Place, seam side down, in cast-iron skillet or 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven, turning once and basting with melted butter, until chicken is no longer pink inside, about 45 minutes. Transfer to plates; pour butter over top.

Nutritional Information Per serving: about

cal 326 pro 34g total fat 15g sat. fat 8g
carb 11g fibre 1g chol 155mg sodium 218mg
potassium 429mg

% RDI:

calcium 4 iron 10 vit A 13 vit C 2
folate 15
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