16 sm. boned and skinned chicken breast halves (about 4 lbs.)
2 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. leaf sage, crumbled
1 tsp. paprika
1/4 c. (1/2 stick) butter
1/4 c. vegetable oil
Lemon Dressing (recipe follows)
Parsley sprigs
Tomatoes (cherry)

1. Trim any excess fat from chicken. Combine flour, salt, pepper, sage and paprika in a plastic bag. Shake chicken pieces in mixture to coat.

2. Saute chicken, a few pieces at a time, in butter and oil in large skillet over medium heat until lightly browned, about 4 minutes on each side. Don't over cook; check chicken to be sure no pink remains; cool.

3. Prepare Lemon Dressing.

4. Cut each cooked beast in half lengthwise and then into 4 long thick strips. Put strips in a shallow baking dish; pour dressing over; let marinate in refrigerator until ready to serve.

5. To serve: Arrange marinated chicken on a chilled, large platter; garnish with parsley and tomatoes. Makes 12 servings. (May be halved.)

LEMON DRESSING:

Combine: 2 tbsp. slivered lemon rind (no white) 1/2 c. lemon juice 1/4 c. sugar 1 tsp. salt 1/4 tsp. pepper 2 tbsp. chopped chives

Combine in a screw-top jar; shake well.