* 1 chicken breast
* 1/2 teaspoon dried sage
* salt and pepper
* 2 tablespoons olive oil
* 50 g butter
* 2-3 tablespoons flour
The chicken breast is cut in 2 lengthwise. Each fillet obtained is covered with a piece of food foil and beat with a hammer. Grease each piece of meat with olive oil, salt and pepper to taste and sprinkle with dried sage. You can also use fresh sage, a few leaves. Dry sage flavors much more strongly than fresh sage. Cover with cling film and refrigerate for half an hour.
Put the flour in a plate, then roll the meat on both sides.
Melt the butter in a pan and fry the meat. We lightly brown it on both sides.
Serve hot with mashed potatoes.