Rub the lemon with a brush under cold water to clean it well. Dry it and grate it whole with a fine grater. Reserve 2tbsp of lemon zest and then cut the lemon in half and squeeze it. Reserve 6tbsp of the juice. Boil some water in a small saucepan and blanch the lemon zest for 2 minutes. Drain it and repeat the operation to remove its bitter taste. Reserve the grated lemon zest.
Cooking the chicken breasts …
Put the flour on a plate and dip the chicken breasts in butter. Then shake them a little to remove excess flour and add some salt and pepper.
Heat the oil in a paella pan over medium heat. Add the chicken breasts and fry them for 1 min on each side until they get a golden colour. Then lower the heat, add the sage leaves and let the breasts be done for 6 to 8 minutes. Meanwhile, put a source to heat.
Drain the chicken breasts and pass them to the hot source. Turn up the heat, add the white wine, the lemon juice and the reserved lemon zest and wait until it boils. Let the liquid evaporate a little until the sauce has reduced.
How to serve it…
Turn off the heat, remove the sage and add the chopped butter. Pour the sause on top of the chicken breasts and serve immediately.