Recipe Friday: Lemon & Sage Chicken

4 medium boneless,skinless chicken-breast halves
Salt and pepper
1 tablespoon olive oil
1/2 cup chicken broth
1/3 cup white wine
1 teaspoon grated lemon peel
2 tablespoon emon juice
2 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage
1 tablespoon butter

Place chicken-breast halves between 2 sheets of plastic wrap. Pound breasts with a mallet to an even 1/2" thickness. Season lightly with salt & pepper.

In a skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes turning once. Chicken should be browned on both sides & have lost the pink color throughout. Transfer breasts to a plate and cover to keep warm.

To the skillet, add chicken broth and white wine. Reduce by half (2 minutes on medium-high). Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on plate. Remove skillet from heat and stir in butter.

Return chicken breasts to skillet, coat with sauce. Serve.

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