2 tbsp. flour
2 cloves garlic, crushed
1 lemon rind, grated
2 whole boneless chicken breasts, skinned and halved
1 1/4 c. chicken broth
3 tbsp. olive oil
2 1/2 tsp. fresh sage, chopped
Salt and pepper to taste
2 egg yolks
2 tbsp. lemon juice

Preheat oven to 350 degrees. Mix flour, garlic and lemon rind. Coat chicken with mixture. Put leftover flour in the chicken broth and stir together. Heat oil in ovenproof fry pan or Dutch oven and saute chicken until lightly browned on both sides. Add chicken stock (with flour) and sage. Bring to a boil. Season with salt and pepper. Cover. Remove pan from stove. Place in oven and bake for 25-30 minutes. Serve with rice or noodles.