Instructions

Slice your chicken breast in half, salt and pepper each side. Set aside.

Using a skillet, heat 2 tbsp butter over med-high heat. Add Sage leaves. To get brown butter, you will let the butter heat up until it starts to foam. Once the foam appears, swirl the butter around the pan. The butter will begin to give off a nutty aroma and turn a more golden color. After 2-3 minutes your butter should be a nice golden brown and your sage leaves should be crispy. At this time, take the butter and pour it into a heat safe dish and set aside.

Place your chicken breasts in the pan and cook for 4-5 minutes per side or until completely cooked through. No pink left and 165°F. As your breasts are just about to finish, add your peas. Salt them as you move them around the pan. Let them cook for 2-3 minutes. Just enough to add a small crunch.

Remove your chicken from the pan. Gently lay the peas around the chicken and pour your remaining brown butter on top.