lemon sage chicken cutlets

I saw this recipe a while back in my Food Network Magazine but I didn't bookmark the recipe.  Lucky for me I saw this recipe again on a blog and was determined that I should go ahead and try it.  Glad I did.  These cutlets are very delicious.  The lemon and sage is very subtle yet very tasty.  The chicken was amazingly tender.

lemon sage chicken cutlets (blog: What's for Dinner? and Food Network Magazine)
2 large skinless, boneless chicken breasts
kosher salt and freshly ground pepper
all-purpose flour for dredging
2 large eggs
juice of 1 lemon plus lemon wedges for serving
3 tablespoons extra virgin olive oil
4 sprigs sage, leaves only
3/4 cup low-sodium chicken broth
1-2 tablespoons unsalted butter
1/2 cup white wine (omitted)

Slice each chicken breast in half horizontally to make 2 thin cutlets.  Sprinkle lightly with water, place between two sheets of plastic wrap and pond until  1/4-inch thick. Season with salt and pepper.
Pour some flour into a shallow dish and season with salt.  Lightly beat the eggs with the lemon juice is another shallow dish.
Heat the olive oil in a large skillet over medium heat.  Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes.  Transfer the cutlets and sage to a paper towel-lined plate.
Pour out any remaining oil from the skillet.  Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes.  Add the butter and swirl until melted.
Transfer the chicken to a platter.  Top with the fried sage and drizzle with the pan sauce.  Serve with lemon wedges and these excellent potatoes on the side.