Place each breast half between two sheets of plastic wrap; pound to 1/4 inch thickness.

Heat a large skillet over medium-high heat; coat with cooking spray.

Place flour in a shallow dish; dredge chicken in flour.

Add chicken to pan; saut? for 4 minutes on each side until done. Remove chicken from pan.

Add butter and sage sprigs to pan; cook over medium heat until butter browns.

Discard sage. Add shallots and time; cook for 30 seconds.

Add lemon juice; cook for 30 seconds. Serve with chicken.

Garnish with sage leaves, if desired.