• Arrange all ingredients and equipment so they are ready to use.

For the Brine:

• Combine the water and salt in a large bowl and stir until the salt dissolves.
• Add 8 of the sage leaves, the minced garlic, and the chicken breasts to the brine, making sure the liquid covers the meat; let the chicken sit in the mixture for 15 minutes.
• Lift the chicken from the brine onto a paper towel–lined plate and pour the brine through a mesh strainer to collect the sage leaves and garlic. Discard the brine liquid.
• Pat the chicken dry thoroughly with paper towels.

For Cooking the Chicken:

• Warm a large nonstick or well-seasoned skillet over medium heat. Add the butter and 2 tablespoons of olive oil and allow the butter to melt and the fat to shimmer.
• Place the chicken in the hot pan and sear on the first side for about 5 minutes without moving it so a golden crust forms.
• Tuck the reserved sage leaves and the strained garlic from the brine into the pan around the chicken, then turn each breast and cook for another 3 minutes.
• Lower the heat to low, cover the skillet, and continue cooking for 2 minutes to finish through.
• Check doneness by inserting a meat thermometer into the thickest part of a breast; the recipe’s target is 160°F. If the chicken hasn’t reached the temperature, return the lid and cook briefly more until done.
• Remove the skillet from the heat, keep it covered, and let the chicken rest for 2 minutes so the juices settle.

For Frying Sage and Serving:

• While the chicken rests, add up to 1 tablespoon more olive oil to the pan if needed and warm it over medium heat.
• Working quickly, lay the remaining 12 sage leaves in the hot oil and fry for about 3–5 seconds per side until they become crisp; turn off the heat and transfer the leaves to paper towels to drain.
• Arrange the chicken breasts on a serving platter, spoon the pan juices over them, and top with the crispy fried sage leaves.
• Serve immediately and enjoy.