2 tsp sage
1/4 cup chicken stock
2 Tbsp butter
4 boned chicken breast
Simmer rubbed sage in chicken stock until almost all the liquid has evaporated. Remove from heat and swirl in butter. Season with pepper and strain.
Pound chicken breast until 1/4-inch thick. Brush with the sage butter and broil 4-inches from a high flame until browned and firm, about 2 to 3 minutes per side, basting frequently with sage butter. Nap with sauce.
