* Slice the chicken breast lengthwise in 3 or 4 very thin slices.
* Cover with plastic wrap and flatten with a meat pounder.
* Dredge the chicken slices in the flour shaking away the excess flour.
* Place in a pan olive oil, butter and sage leaves. Turn heat to medium.
* Add the chicken breasts and season with salt and pepper.
* Fry for about 10 minutes, turning them on both sides until golden. Serve warm.