Title: Chicken in Browned Butter Sage Sauce
Categories: Poultry
Yield: 2 Servings

2 Boned and skinned chicken
-Breast halves
2 tb Olive oil
4 tb Butter
8 Fresh sage leaves
4 tb Grated Parmesan cheese

Heat the olive oil in a heavy skillet over medium-high heat until hot but
not smoking, and saute the chicken breasts until golden brown on the
outside and cooked through, about 5-8 minutes on each side. Remove the
skillet from the heat and cover to keep the chicken warm. Melt the butter
in a small sauce pan over medium-high heat and boil just until it starts to
turn golden brown. Then add the fresh sage leaves and stir until they are
crisp. Put each chicken breast on a heated plate and sprinkle the Parmesan
cheese over them equally. Pour the browned butter evenly over both chicken
breasts and cheese, and place 4 of the sage leaves on each chicken breast.
Serve immediately.

Date: Fri, 7 Jun 1996 11:05:48 EST5EDT

From: NURPPL@NURSE.EMORY.EDU

MC-Recipe Digest V1 #112

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.