- 1 pound boned, skinned chicken thighs
- 1 tablespoon minced fresh sage leaves
- 2 1/2 teaspoons Safeway SELECT Verdi Olive Oil
- Salt and freshly ground pepper
- Sage sprigs (optional)
- 1 lemon, cut into wedges
- Rinse chicken and pat dry. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/4 inch. Sprinkle one side of each piece with minced sage, pressing into meat.
- Heat a wide nonstick frying pan over medium-high heat. Add 2 teaspoons oil and swirl to coat pan bottom. Fill pan with meat, sage sides down, without crowding. Cook until golden on bottom (about 1 1/2 minutes). Turn pieces and cook until no longer pink in center; cut to test (30 seconds to 1 minute). Repeat until all chicken is cooked, adding more oil if needed to prevent sticking.
- Season chicken to taste with salt and pepper. Garnish with sage sprigs, if desired, and lemon wedges.