This is a really quick dish that works perfect over rice or creamy grits.
- 2 chicken breasts deboned, skinned and butterflied into 4 pieces
- 1/2 cup flour
- 3 tbsp chopped sage
- 1 lemon
- 1/2 cup dry white wine
- 1/2 cup thinly sliced mushrooms
- 2 tbsp butter
Season chicken with salt and pepper. Mix together flour, two tablespoons of the sage and zest from lemon. Dredge chicken in flour and shake off any excess. Heat butter in a large saute pan that can hold all the chicken. Brown the breasts on both sides then remove to a plate. Add mushrooms and saute for a minute. Add wine, juice from lemon and the lemon halves to pan. Bring to a boil then turn down to a simmer, add chicken back to pan and cover. Cook until sauce is thick and chicken is done, about 10 minutes. Serve immediately.