Heat the olive oil in a heavy skillet over medium-high heat until hot but not smoking, and saute the chicken breasts until golden brown on the outside and cooked through, about 5-8 minutes on each side. Remove the skillet from the heat and cover to keep the chicken warm. Melt the butter in a small sauce pan over medium-high heat and boil just until it starts to turn golden brown. Then add the fresh sage leaves and stir until they are crisp. Put each chicken breast on a heated plate and sprinkle the Parmesan cheese over them equally. Pour the browned butter evenly over both chicken breasts and cheese, and place 4 of the sage leaves on each chicken breast. Serve immediately.

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