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Sautéed Chicken with Sage

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps


Prep time 8 mins
Cook time 17 mins
Yield Serves: 4
Francine Gintoff, 59, East Hampton, Conn."Inspired by veal saltimbocca, my chicken recipe is simple enough for everyday."


  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 16 to 20 fresh sage leaves, washed and patted dry
  • 1/2 cup grated Parmesan

Nutrition Information

  • calories 367
  • fat 19 g
  • satfat 5 g
  • protein 34 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 77 mg
  • sodium 579 mg

How to Make It

  1. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Pat chicken dry. Season with salt and pepper. Add to skillet in a single layer. Cook until golden brown on both sides, about 6 minutes total, flipping once or twice. Remove to a plate.

  2. Reduce heat to medium and add remaining 2 Tbsp. oil to skillet. Sprinkle flour over and cook, whisking constantly, until mixture is pale golden in color, about 1 1/2 minutes. Whisk in broth and wine, scraping up browned bits from bottom of skillet. Bring to a simmer; add chicken back to skillet.

  3. Place 4 or 5 sage leaves on top of each breast half; sprinkle with cheese. Cover pan, reduce heat to medium-low and simmer until chicken is cooked through, about 6 minutes. Serve with sauce.