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Nutrition info

AmountPer Per 1/6 recipe serving
  • Calories480
  • Protein21 g
  • Fat18 g
  • Saturated fat7 g
  • Carbohydrates56 g
  • Fibre1 g
  • Sugars1 g
  • Cholesterol95 mg
  • Sodium680 mg
% Daily ValuePer Per 1/6 recipe serving
  • Potassium
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Brown Butter and Sage Chicken Pilaf

  • Dinner
  • Thigh
Prepping20min
Cooking45min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 21 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Heat oil in large, deep-sided skillet set over medium-high heat; cook chicken, stirring occasionally, for 8 to 10 minutes or until evenly browned. Season with salt and pepper. Transfer to plate; set aside.
2
Wipe out skillet; melt butter in same pan set over medium. Cook, swirling pan occasionally, for 5 to 8 minutes or until butter is foamy and starting to turn golden brown. Add onion, garlic and sage; cook for 3 to 5 minutes or until softened and fragrant.
3
Stir in rice and reserved chicken. Add chicken broth; bring to boil. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and chicken is cooked through. Sprinkle with parsley.
Recipe noteSoftened, room-temperature butter will help avoid excess sputtering and burning. If your butter is refrigerated, leave it on the kitchen counter for at least 30 minutes beforehand.