Sage Chicken

3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
1 c. dry white wine plus or minus
Salt and pepper to taste


Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.



2 tbsp. flour
2 cloves garlic, crushed
1 lemon rind, grated
2 whole boneless chicken breasts, skinned and halved
1 1/4 c. chicken broth
3 tbsp. olive oil
2 1/2 tsp. fresh sage, chopped
Salt and pepper to taste
2 egg yolks
2 tbsp. lemon juice


Preheat oven to 350 degrees. Mix flour, garlic and lemon rind. Coat chicken with mixture. Put leftover flour in the chicken broth and stir together. Heat oil in ovenproof fry pan or Dutch oven and saute chicken until lightly browned on both sides. Add chicken stock (with flour) and sage. Bring to a boil. Season with salt and pepper. Cover. Remove pan from stove. Place in oven and bake for 25-30 minutes. Serve with rice or noodles.