4 chicken breasts (boneless)
3 tbsp. sage, divided
poultry seasoning
salt and pepper, to taste
4 tbsp. vegetable oil, divided

Cut chicken breasts into bite size pieces. Season both sides of chicken with 2 tablespoons of sage, poultry seasoning, salt, and pepper. Heat two pans to medium-high heat and pour 2 tablespoons of vegetable oil into each pan. Place chicken in pan and cook until not pink in center. Before removing from pan place 1/2 tablespoon of sage in each pan and toss lightly.

Best when served with Ranch dressing as a dip.

Submitted by: Brianne