Recipe by HEP MEP
This came out of our Sunday paper's Food section. It seemed ideal to me since I could adjust it to be a low sodium entree. I doubled the recipe for the 3 of us and made 4 halves.(extra sauce would be good next time too-it went fast!)
Top Review by Jessicand19
Super delicious!! It was fast and easy. I would recommend having it with a creamy rice dish or egg noddles, like Cookgirl suggested. Also, I only used about 1/2 the amount of flour, and it still turned out great!
- 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 See How It's Made
- 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.