Sautéed Chicken with Sage Browned Butter

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons butter 
• 0.5 cup flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 2 tablespoons juice of lemon 
• 2  sage sprigs 
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap

Directions

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness.
2. Sprinkle with salt and pepper.
3. Heat a large skillet over medium-high heat; coat with cooking spray.
4. Place flour in a shallow dish; dredge chicken in flour.
5. Add chicken to pan; saut for 4 minutes on each side or until done.
6. Remove chicken from pan.
7. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage.
8. Add shallots and thyme; cook for 30 seconds.
9. Add lemon juice; cook for 30 seconds.
10. Serve with chicken.
11. Garnish with sage leaves, if desired.