Skillet Chicken with Lemon-Sage Sauce

By margiekyle

One of six speedy -- and delicious -- sauces to serve with sautéed chicken breasts. Try these others: Plum-Balsamic, Apple-Dijon, Green Chile, Orange-Rosemary, and Mushroom-Marsala.

Ingredients

• 4 medium skinless, boneless chicken-breast halves, 1 1/4 pounds
• Salt and pepper
• 1 tablespoon(s) olive oil
• 1/2 cup(s) reduced-sodium chicken broth
• 1/3 cup(s) white wine
• 1 teaspoon(s) grated lemon peel
• 2 tablespoon(s) lemon juice
• 2 tablespoon(s) chopped fresh parsley
• 1 teaspoon(s) chopped fresh sage
• 1 tablespoon(s) cold margarine or butter

Details

Servings 4
Adapted from goodhousekeeping.com

Preparation

Step 1

Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

To skillet, add chicken broth and white wine. Cook 2 minutes to reduce sauce by half. Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on platter. Remove skillet from heat; stir in cold margarine or butter.