1 Tbsp unsalted butter (European or extra creamy style)
1 Tbsp olive oil
10-15 fresh sage leaves, to taste
1/2 cup chicken broth
1/4 cup dry vermouth
1 lemon, cut in slices
1/4 cup heavy cream
Add To Shopping List
Let's Make It
Place chicken breast on large surface and roll with rolling pin until breast are 1/4" thick. Put flour on plate. Dredge chicken breast in flour. Sprinkle with salt & pepper. Set aside.
Melt butter and oil in skillet large enough to hold chicken without crowding. Add sage leaves and saute for a few minutes. Remove and set aside.
Add chicken breast and saute on both sides until lightly colored. Add broth. Lower heat, simmer chicken on both sides until done. Remove chicken, set aside.
Add vermouth, lemon slices and boil for 3 minutes, scraping up bits of chicken from the bottom. Remove lemon slices. Add cream & sage leaves & simmer, stirring constantly, until cream is warm & sauce thickened.
Return chicken, divide lemon & sage among the pieces & serve with spoonful of sauce. Garnish with leftover sage.