Sauteed Chicken with Spinach and Mushrooms in a Butter Sage Sauce

by lydia on October 5, 2010

Years ago while working at a restaurant, I had the pleasure of trying this fabulous dish called ‘Chicken Orrechiette’. It was a fabulous blend of sauteed chicken breast, chicken sausage in a buttery sauce with spinach, pine nuts and parmesan cheese all up on top. Boy oh boy, was it super delicious! I attempted to recreate it years later and was thrilled to remember the taste of the dish as I enjoyed my own version. Nowadays, I long for that buttery sauce up on top some chicken and veggies minus the pasta. I chose to substitute hearty mushrooms for the pasta, and I find the dish is even better this way. I think Sally Fallon would be proud, since this dish is swimming in butter (which is why it is so dang good)!  I am pretty sure this one’s a winner winner chicken dinner!!

Sauteed Chicken with Spinach and Mushrooms in a Butter Sage Sauce
Recipe type: Main Dish
Serves: 4
  • 2 whole pastured boneless chicken breasts or 1 lb thigh meat, pounded to ½ inch thickness, cut into 1 inch pieces OR 1 lb good quality pastured chicken sausage
  • 2 bunches organic fresh spinach, rinsed well and rough chopped
  • 16 oz. mushrooms, sliced
  • Chicken stock (preferably homemade)
  • 3-4 cloves garlic, minced
  • 12 tablespoons organic pastured butter
  • 16 fresh sage leaves
  • Juice of 1 organic lemon
  • ½ cup or more grated Parmesan (preferably made from raw milk/ grass fed)
  • Salt and pepper to taste
  • Pine nuts, toasted (optional)
  1. In a chef's pan or skillet, heat 4 tablespoons of butter over medium heat.
  2. When melted, add the mushrooms and saute on low for 10 minutes.
  3. Add chicken stock to the mushrooms if they start to dry out a bit.
  4. While the mushrooms are cooking in a small saucepan, melt the remaining 8 tablespoons butter. Once melted add the sage and the lemon juice, bring to a simmer and remove from heat.
  5. Let sit while finishing the rest of the dish.
  6. Add the chicken pieces or sausage to the pan and saute along with the mushrooms until no longer pink.
  7. Add some chicken stock to the pan as needed.
  8. Add the minced garlic.
  9. Add about ½ cup more of stock to the pan, turn up the heat to medium high.
  10. Add the spinach and cook until it is wilted. 2-3 minutes. Make sure all of the cooking liquid has cooked off.
  11. Toss the chicken, mushrooms and spinach mixture with the butter sauce and serve.
  12. Top with parmesan cheese and pine nuts. If you prefer, serve this over some rice pasta or buckwheat pasta.

This post contributed to the Hearth and Soul Blog Hop.

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alex@amoderatelife October 5, 2010 at 4:58 pm

Oh! Hi Lydie! You had me at butter sage sauce! You also reminded me that my mom, who is away at the moment told me I could harvest her herb garden for her while she is in France, and she has two different kinds of amazing sage. Thanks so much for sharing this lovely healthy recipe on the hearth and soul hop this week! Hugs! Alex@amoderatelife

lydia October 10, 2010 at 7:06 pm

Alex!!! Sounds like a plan to use that amazing fresh sage!!!!

Butterpoweredbike October 5, 2010 at 5:08 pm

I’m so excited to see your recipe because I’m absolutely crazy for sage at the moment, and have been sticking it into everything that I cook. Thanks for linking up with the Hearth and Soul hop.

lydia October 10, 2010 at 7:07 pm

Butter!! Is it me, or is sage a fabulous fall fav?!! 😉

girlichef October 7, 2010 at 8:13 am

mmmm…loooove these flavors! Butter and sage are one of my favorite luxury combos….and this sounds like an amazing meal! Thanks for bringing it to the hearth and soul hop this week 😀

lydia October 10, 2010 at 7:07 pm

Thanks Girli!! It’s yummy alright!!

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