<http://schema.org/recipeInstructions>
" Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm. To skillet, add chicken broth and white wine. Cook 2 minutes to reduce sauce by half. Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on platter. Remove skillet from heat; stir in cold margarine or butter."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5960/skillet-chicken-lemon-sage-ghk0907/?magazine=goodhousekeeping>