Sage and Lemon Chicken

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!)

• Ready In: 30 mins
• Serves: 2

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

1. Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
2. Press 2 or 3 sage leaves on the surface of each breast.
3. Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
4. Heat olive oil in a medium skillet and add chicken, sage-side down.
5. Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
6. Set chicken aside and pour off any fat.
7. Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
8. Return chicken to skillet and simmer for 5 minutes or until heated through.
9. Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
10. Spoon sauce over chicken.