“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!)”

Ingredients Nutrition


  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.

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