| 1 | Heat the olive oil in a heavy skillet over medium-high heat until hot but not smoking, and saute the chicken breasts until golden brown on the outside and cooked through, about 5-8 minutes on each side. |
| 2 | Remove the skillet from the heat and cover to keep the chicken warm. |
| 3 | Melt the butter in a small sauce pan over medium-high heat and boil just until it starts to turn golden brown. |
| 4 | Then add the fresh sage leaves and stir until they are crisp. |
| 5 | Put each chicken breast on a heated plate and sprinkle the parmesan cheese over them equally. |
| 6 | Pour the browned butter evenly over both chicken breasts and cheese, and place 4 of the sage leaves on each chicken breast. |
| 7 | Serve immediately. |
| 8 | recipe by : |
