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. Remove the skillet from the heat and cover to keep the chicken warm. Melt the butter in a small sauce pan over medium-high heat and boil just until it starts to turn golden brown. Then add the fresh sage leaves and stir until they are crisp. Put each chicken breast on a heated plate and sprinkle the Parmesan cheese over them equally. Pour the browned butter evenly over both chicken breasts and cheese, and place 4 of the sage leaves on each chicken breast. Serve immediately. Date: Fri, 7 Jun 1996 11:05:48 EST5EDT From: NURPPL@NURSE.EMORY.EDU MC-Recipe Digest V1 #112 From the MasterCook recipe list. Downloaded from G Internet, G Internet.