Ingredients:
2 boneless skinless chicken breast halves
4 large sage leaves or 6 small sage leaves
2 tablespoons flour
salt and pepper
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup chicken broth
1 teaspoon unsalted butter
Directions:
Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
Press 2 or 3 sage leaves on the surface of each breast.
Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
Heat olive oil in a medium skillet and add chicken, sage-side down.
Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
Set chicken aside and pour off any fat.
Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
Return chicken to skillet and simmer for 5 minutes or until heated through.
Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
Spoon sauce over chicken.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.