2 boneless, skinless chicken breasts (700g), cut in half lengthwise
4 cloves of garlic, mashed
1 tablespoon salt
1 pinch black pepper
1/4 cup (50g) unsalted butter
1/4 cup (60ml) olive oil
8 fresh sage leaves, chopped
2 tablespoons freshly squeezed lemon juice
2 boneless, skinless chicken breasts (700g), cut in half lengthwise
4 cloves of garlic, mashed
1 tablespoon salt
1 pinch black pepper
1/4 cup (50g) unsalted butter
1/4 cup (60ml) olive oil
8 fresh sage leaves, chopped
2 tablespoons freshly squeezed lemon juice
Season the chicken with garlic, salt, and black pepper
In a large skillet, melt the butter and olive oil over low heat
Add the chicken fillets and cook for about 6 minutes on each side, or until golden brown
Transfer the chicken to a serving dish
Add the chopped sage and lemon juice to the skillet and simmer over low heat, scraping up any browned bits from the bottom of the pan with a wooden spoon
Continue cooking until the sauce has thickened slightly
Pour the sauce over the chicken and serve immediately
Approximately 519 calories per serving
