Ingredients

The following ingredients have 4 Servings
  • 2 eggs (lightly beaten)
  • ½ cup all-purpose flour
  • 2 boneless skinless chicken breasts (sliced in half horizontally and pounded to 3/4 inches thick)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup butter (plus 2 tablespoons¾, divided)
  • 3 tablespoons olive oil
  • ¼ cup fresh lemon juice
  • 1 sprig fresh sage leaves

Instruction

  • Add the beaten egg to a shallow bowl. Add the flour to another shallow dish. Set aside
  • Place a piece of wax paper or parchment paper on top of the breasts and use a rolling pin or meat mallet to pound each one to an even thickness of about 3/4 inch.
  • Season both sides of the breasts and then, one at a time, dip each piece into the egg mixture, then the flour mixture. Be sure to let any excess egg drip back into the bowl before flouring, and then shake off any excess flour too. Repeat with the rest of the breasts.
  • Melt 1/2 cup of butter in a large skillet over medium heat and add the olive oil. When the oil is hot, add the sprig of sage and let it cook for two to three minutes. Remove the sage from the skillet, place it on a paper towel, and save for garnish.
  • Add the breasts to the skillet and let them cook for about three minutes or until they are a light golden brown. Turn the chicken over and let it cook for three more minutes. While it is cooking, baste it several times with the butter mixture.
  • Leave the chicken in the skillet and add the additional two tablespoons of butter. When the butter has melted, remove the skillet from the heat and add the lemon juice. Swirl the pan around to mix the lemon juice and butter and spoon over the breasts.
  • Serve immediately with a spoonful of the lemon butter and garnish with lemon slices and bits of the cooked sage.