prep 0:05 total 0:20
Filet the chicken or pound it out. Season chicken on both sides salt and pepper, and rub with 1 tbsp of the fresh sage or 1 tsp of the dried. Heat butter and oil in large skillet over med-high heat. Sauté the chicken until golden brown outside and cooked within. Remove to a plate.
From The New England Cookbook, one of my all time favorites. This is truly impressive, and yet so simple to prepare. Serve with steamed broccoli and a nice rice dish, and watch your family or guests inhale it.
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