Ingredients
- 8 sage leaves (fresh)
- 2 chicken breasts (boneless)
- 1 depth of oil in a skillet (heavy)
- 2 c cooking oil
- 1/2 c buttermilk
- 1/2 c flour
- 1 tb black pepper (ground)
- 1 ts sage (dried)
- 4 slices ham (sliced)
- some sage inside
dances across the surface. Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. Dust the breasts on both sides with flour and place in the hot oil. Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes. Remove the breasts and drain on an absorbent towel. Serve immediately.
