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    Default Skillet Chicken with Lemon-Sage Sauce

    Good Housekeeping Recipe

    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

    DIRECTIONSPlace 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.

    Serves 4

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