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SAUTEED CHICKEN BREAST WITH SAGE AND WHITE WINE

Category:    Chicken
Yield: 4 servings
 
      3 tb Olive or vegetable oil                   Or on waxed paper
      2    Whole chicken breasts,boned        12    Dried sage leaves
           -and cut in half                  1/2 ts Salt
    3/4 c  All-purpose flour,spread on       1/2 c  Dry white wine
           -a dinner plate                     2 tb Butter
 
  Freshly ground pepper
  
  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.
  
  Serves 4.
 

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