Created by ForeverMama on September 20, 2016
Step 1: Between 2 plastic wrap sheets, pound each chicken breast lightly; set aside.
Step 2: Combine flour, salt, pepper, and poultry seasoning in a large plate or pie plate; set aside.
Step 3: In a medium bowl, beat eggs; set aside.
Step 4: In a small bowl, mix butter, garlic, onion, and fresh sage leaves; set aside.
Step 5: Dredge chicken in the seasoned flour mixture, then dip it into the beaten eggs.
Step 6: In a medium cast iron skillet, heat oil over medium heat. Saute chicken until browned on both sides.
Step 7: Lower heat and carefully add lemon juice and white wine.
Step 8: Add softened butter mixture to the center of the pan. Remove pan from heat when butter is mostly melted.
Step 9: Serve chicken over rice and top with the butter sage sauce.