* Slice the chicken breast lengthwise in 3 or 4 very thin slices.
* Cover with plastic wrap and flatten with a meat pounder.
* Dredge the chicken slices in the flour shaking away the excess flour.
* Place in a pan olive oil, butter and sage leaves. Turn heat to medium.
* Add the chicken breasts and season with salt and pepper.
* Fry for about 10 minutes, turning them on both sides until golden. Serve warm.
* Cover with plastic wrap and flatten with a meat pounder.
* Dredge the chicken slices in the flour shaking away the excess flour.
* Place in a pan olive oil, butter and sage leaves. Turn heat to medium.
* Add the chicken breasts and season with salt and pepper.
* Fry for about 10 minutes, turning them on both sides until golden. Serve warm.
Petti di Pollo al Burro e Salvia - Chicken Breast Scaloppine with Butter and Sage
* 2 chicken breasts
* 1 cup flour
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon butter
* 4 - 5 sage leaves
* salt and pepper
* 1 cup flour
* 2 tablespoons extra-
* 4 -