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[quote=Anonymous]About as easy as it gets, Chicken or Salmon with sage.

You can do any size pieces, but I usually prefer to make about 2" medallions of chicken or salmon steaks.  If you are doing chicken, cut thick breasts in half so that the pieces are no thicker than about 3/4"; it makes them cook more evenly

Melt butter, brown your chicken and/or salmon in the butter until cooked to desired level.  Sprinkle a dash of S&P on the meat while cooking.  I like salmon to have warm brighter centers and cooked/seared outsides, but cook to desired level, browning the butter in the process.  Sprinkle a chiffonade of sage (chopped) on until the sage is wilted.  Halve a lemon and squeeze half over the chicken/salmon in the pan.  Plate or put on serving platter with a drizzle of the browned butter.  Make quarters or eighths of the remaining lemon and put on the size of the serving platter or in a dish on the table.  Individuals can squeeze more lemon on if they want.  If you want to be showy, when you put the pieces into the skillet, put a couple of whole sage leaves into the oil and cook until crispy and dark green, turn and cook the other side.  The crispy sage leaves make nice garnishes.

Serve with grain of choice, but I find a nice wild rice pilaf (and boxed ones are pretty quick and easy to make) and a steamed green vegetable make a pretty fancy looking dinner.  The whole think takes about 20 minutes from start to finish if the meat is already cut to your serving portion sizes.  [/quote]

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