4 chicken breasts (boneless, skinless)
3 tbsp. olive oil
3 tbsp. sesame oil
4 tsp. butter
juice from 1/2 a lemon
3 tbsp. cinnamon
1 tsp. sage
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. black pepper

Heat the oils and butter in a Dutch oven on the stove at medium heat. Add the chicken and sprinkle with all the spices and lemon juice. Mix all together so each piece is coated well.

Cook at medium heat about 7 minutes on each side (a little longer on the first side to brown). Turn and brown the other side. Chicken is ready when internal temperature reaches 165°F.

You can also add escarole on top when you turn the chicken over.

Serves 4.

Submitted by: Kathy Killion