Ingredients:

• 3 tablespoons butter
• 12 sage leaves
• 4 skinless, boneless chicken breasts, pounded
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 1/4 teaspoon cornstarch

Instructions:

1. In skillet, melt butter.
2. Press sage on chicken and cook, turning, 6 minutes; transfer to plate.
3. Whisk broth, lemon juice, capers and cornstarch into skillet and reduce, 6 minutes.
4. Pour over chicken.