Slice the chicken breast into ½ inch thin strips and dust it with salt, pepper and flour.

Place a heavy bottom skillet on medium high heat and brush the oil on the pan. When the pan heats up, layer the chicken pieces evenly and fry for 2 minutes on each side. Then, take the chicken pieces off the pan into a separate plate. Keep it aside to be used later.

Keep the same pan at medium heat, add the butter and swirl the pan around as the butter starts to melt. Drop the sage leaves, thyme sprigs and continue swirling the pan gently as the butter turns from yellow to toasty brown. Switch off the heat as soon as you see the color change and smell the nutty flavor.

Layer the chicken pieces in the pan. Add lemon juice and lemon wedges. Toss it around to mix it properly.

Serve warm!