Chicken Cutlets with Sage, Lemon & Butter

Serves 4

Quick, simple and delicious.  One of my favourite ways to prepare chicken.

4 TBS plain flour
2 large chicken breasts cut into 4 escallopes
(Cut them in half lengthwise through the middle into two
long thin pieces)
fine sea salt and freshly ground black pepper to taste
1 TBS olive oil
2 TBS butter
1 fat clove of garlic, peeled and bruised
1 tsp freeze dried sage leaves
the juice of half a lemon

Place your chicken cutlets between two sheets of cling film and bash them gently to flatten them out a bit.  Dust them lightly with flour, patting it on and shaking off any excess.  Heat the oil and 1/2 of the butter in a large nonstick skillet over medium high heat.  Once it begins to foam, add the chicken and brown lightly on both sides, seasoning it to taste with some salt and black pepper.   Add the garlic and the sage to the pan along with the remaining butter.   Squeeze in the lemon juice and let it bubble up a minute.  Serve immediately with some of the lemony juices spooned over each cutlet.