Skillet Chicken with Lemon-Sage Sauce

• 4 medium skinless, boneless chicken-breast halves
• salt and pepper
• 1 tbsp. olive oil
• 1/2 c. reduced-sodium chicken broth
• 13 c. white wine
• 1 tsp. grated lemon peel
• 2 tbsp. lemon juice
• 2 tbsp. chopped fresh parsley
• 1 tsp. chopped fresh sage
• 1 tbsp. cold margarine or butter

1. Place chicken-breast halves between 2 sheets of plastic wrap.
2. 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.
3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
4. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
5. Transfer breasts to platter; cover with foil to keep warm.
6. To skillet, add chicken broth and white wine.
7. Cook 2 minutes to reduce sauce by half.
8. Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on platter.
9. Remove skillet from heat; stir in cold margarine or butter.

skinless, salt, olive oil, chicken broth, white wine, lemon juice, parsley, fresh sage, cold margarine

Taken from www.delish.com/recipefinder/skillet-chicken-lemon-sage-ghk0907 (may not work)