3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
1 c. dry white wine plus or minus
Salt and pepper to taste

Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.