Melt the butter in a pan and sauté the sage leaves over medium heat for a few minutes until fragrant.
Meanwhile, cut the chicken breast into cubes and lightly coat the pieces with flour.
Add the chicken cubes to the pan and brown them for a couple of minutes over high heat, stirring often.
While the chicken is browning, squeeze the lemon for its juice.
Once the chicken is lightly browned, pour the lemon juice into the pan, add half a cup of water, and season with salt. Cook over medium heat for 15 minutes, stirring frequently and adding more water if necessary to prevent the chicken from burning.
