CHICKEN BREAST WITH SAGE AND LEMON
(PETTO DI POLLO CON SALVIA)

1 whole chicken breast, sliced in two
1 tbsp butter
6 to 8 whole leaves fresh sage or more to taste (you could also use dried oregano)
1 tbsp lemon juice
1 to 2 tbsp dry white wine (or more lemon juice)
1 tsp water
salt and freshly ground black pepper

Slice chicken breast in half and pat dry with paper towel (will brown better), season with salt and pepper; set aside.

Heat butter in a medium sized skillet along with sage leaves. When butter is hot and begins to bubble, raise heat to medium high and add chicken breasts. Brown on both sides, 1 1/2 to 2 minutes per side. Remove to separate warm plate.

Add lemon juice to pan and scrape dripping from bottom of pan, add the wine or more lemon juice, and a teaspoon of water and heat through, reducing (just below a simmer until liquid thickens) slightly. Add salt and pepper to taste.

Return chicken to pan, heat through, 1-2 minutes. Serve.

Servings: 2
Adapted from source: Lo Chef