Ingredients

• 4 chicken breast, on the bone, skin on
• Salt and freshly ground pepper
• 4 tablespoons butter, divided
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh sage leaves
• Several cloves of garlic, peeled
• 3/4 cup dry white wine (I used Pinot Grigio) or a combo of wine and stock.

Directions

1. Sprinkle the chicken on all sides with salt and pepper. Heat 2 tablespoons butter and the olive oil in a large sauté pan. When foam from the butter subsides, brown the chicken on both sides over medium high heat, about 5 minutes per side.

2. Add sage leaves, garlic and wine to the pan. Cover, lower the heat to medium and cook 20 minutes or until the chicken is cooked through.

3. Remove chicken from pan (total cook time should be 30 minutes, but will vary depending on the size of the chicken). Adjust heat to medium-high and boil wine until syrup. Remove pan from heat and stir in remaining butter.

4. Serve chicken with sauce, rice, noodles or bread to soak up the sauce.

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