• 1 1/4-1/2 lb. boneless chicken breasts or thighs
• 2 tsp. olive oil
• 5 fresh sage leaves or 1/2 tsp. dried
• 2 cloves garlic, peeled

Sprinkle the chicken with salt and pepper. In a large nonstick skillet heat oil over medium heat. Add the chicken pieces and brown about 2 minutes on each side. Sprinkle the chopped or crumbled sage and the garlic cloves over the chicken. Reduce heat to low; cover and simmer for about 12-15 minutes until the chicken is cooked and no longer pink. Remove the garlic cloves. Serve the chicken over rice if you wish, or with a nice salad and a baked potato.