- 2 boneless chicken breasts, cut into bite-sized pieces
- 1/8 tsp black pepper
- 1/2 cup fresh sage leaves
- 2 tbsp butter
Season chicken with pepper and toss to coat. Melt butter in a large nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over chicken.
Cook chicken for 3 minutes (without turning) until golden brown. Flip chicken and cook for another two minutes, tossing chicken and sage to coat with butter.
2 servings
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Adapted from Kevin and Amanda (http://www.kevinandamanda.com)