Recipe - Chicken In Browned Butter Sage Sauce

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

Heat the olive oil in a heavy skillet over mediumhigh heat until hot but
not smoking, and saute the chicken breasts until golden brown on the
outside and cooked through, about 58 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 mediumhigh 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

MCRecipe Digest V1 #112

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