Brown Butter and Sage Chicken Pilaf
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
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.
Softened, 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.