My boss shared this recipe with me, it sounded delicious, so I passed it along to Nick and he made it the other night. It was pretty darn good, but I would almost double the recipe so that there would be enough browned butter sauce to pour over some rice along with the chicken. Yummm.
4 (6-oz) skinless, boneless chicken breast halves, pounded thin
1/4 tsp salt
1/4 tsp black pepper
1/2 cup all-purpose flour
3 tbsp butter
3 sage sprigs
1 tbsp minced shallots
1 tsp chopped fresh thyme
2 tbsp lemon juice
Fresh sage leaves (optional)
1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper.
2. Place flour in a shallow dish; dredge chicken in flour.
3. Heat a large skillet over medium-high heat; coat with cooking spray. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.