- 4 Skinless, Boneless Chicken Breast Halfs
- 4 Tbs. Fresh Lemon Juice
- Extra Virgin Olive Oil
- 28 Fresh Sage Leaves
- 4 Tbs. Butter
- 1/8 cup dry white wine (optional)
Place chicken in an 8″ square baking dish. Add lemon juice, olive oil, wine and sage. Coat evenly, cover and refrigerate for 1/2 to 1 hour.
Remove chicken and sage from marinade. Set the marinade aside. Add butter and 3 Tbs. olive oil to a large pan and fry chicken on medium heat until browned, about 5 minutes. Turn chicken, season with salt and pepper and add sage leaves to the pan. Fry another 5 minutes or until cooked through. Remove chicken to serving platter. Garnish with cooked sage leaves.
To make the glaze, pour off grease from pan and add the reserved marinade and 2 Tbs. of water. Cook on medium heat while stirring and scraping bits from the bottom of the pan. The glaze will thicken and brown in about 1 minute. Pour over chicken and serve.