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Recipe by: argentina
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See below ingredients and instructions of the recipe
3 tb Olive or vegetable oil 12 Dried sage leaves
2 Whole chicken breasts,boned 1/2 ts Salt
-and cut in half 1/2 c Dry white wine
3/4 c All-purpose flour,spread on 2 tb Butter
-a dinner plate Freshly ground pepper
OR on waxed paper
Heat oil in heavy bottom skillet over medium high heat. Turn chicken
over in flour, coating both sides, and shake off any excess Do not
coat meat with flour until you are ready to saute it. The flour
becomes damp, and the meat does not brown properly. Slip chicken and
sage into hot oil. Cook briefly, just long enough to brown both
sides. When cooked,remove to warm platter and add salt and pepper.
Add wine and butter, return chicken to pan and coat with wine mixture
on both sides of chicken. Transfer chicken to a warm serving platter,
pour remainder of sauce over them and serve immediately.