Adapted from Cooking Light
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1/2 cup flour (I used Wondra)
3 tablespoons butter
2 sage sprigs
1 shallot, minced
1 teaspoon fresh thyme leaves
Juice of half a lemon
Fresh sage for garnish, optional
Heat olive oil in large skillet. Pound chicken breasts to thickness of 1/4 inch (I place them in ziplock bag to do this). Season with salt and pepper and dredge in flour. Add to skillet and saute till brown on each side and cooked through...about 8 minutes total. Remove chicken and keep warm.
Add butter and sage to skillet. Cook till butter browns, but do not allow to burn. Remove sage and add shallots and thyme. Cook briefly then add lemon juice. Allow to reduce for about 30 seconds, then pour over chicken. Garnish with sage leaves and serve.