SAUTEED CHICKEN BREASTS WITH FRESH SAGE
(From Patricia Wells' "Trattoria")

The quick marinade of lemon juice, oil, and fresh
sage helps infuse the chicken with flavor, and tenderizes
it at the same time.  Bet sure to sample the sage leaves
before using:  Even fresh sage can taste bitter.  Do not
use dried sage.  Worthy substitutes include fresh rosemary
or fresh tarragon.  Serve this with lemon risotto or simple
buttered pasta.

4 skinless, boneless chicken breast halves (each 6 ounces)
3 Tbsp freshly squeezed lemon juice
5 Tbsp extra-virgin olive oil
28 fresh sage leaves
3 Tbsp 1 1/2 ozs.) unsalted butter
Sea salt and freshly ground black pepper to taste
2 lemons, halved, for garnish

Place the chicken breasts in a glass baking
dish.  Add the lemon juice, 3 Tbsp of the oil, and
the sage leave. Turn the chicken to coat evenly,
cover, and set aside at room temperature for 30 min.
Remove the chicken from the marinade and pat dry.
Strain the marinade into a small bowl; reserve the
sage leaves separately.
In a large skillet, melt the butter in the remaining
2 Tbsp. of oil over moderately high heat until hot and bubbly.
Add the chicken breasts, smooth side down, and cook until evenly
browned, about 5 minutes.  Turn the breasts, and season the
cooked side generously with salt and pepper.  Tuck the
reserved sage leaves around the chicken and cook until
the chicken is browned on the bottom and just white through
but still juicy, 5 to 10 min. more.  Do not scorch the sage.

Remove the skillet from the heat.  Transfer the chicken
to a cutting board and season the bottom side with salt and
pepper.  Slice the chicken breasts on the diagonal into
thick slices and arrange on a warmed serving platter.  Place the
sage leaves over the chicken. Cover loosely with foil.
Discard the fat from the skillet.  Heat the skillet
over moderately high heat until hot.  Add the reserved
marinade and stir with a wooden spoon, scraping up the brown
bits from the bottom of the pan.  The sauce will boil almost
immediately.  As soon as it reduces to a brown glaze (less
than 1 minute), pour the sauce over the thicken.  Garnish
with the lemon halves.  Serve immediately.

Yield:  4 servings