Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Lay 2 sage leaves on each pounded breast; press to adhere.
- 2Dredge sage-side down in flour.
- 3Pan-fry sage-side first in butter + oil till cook until crunchy, flip 2 min.
- 4Remove, splash liquid in with wine + stock, cook until half remains.
- 5Swirl in butter to shiny.
- 6Pour sauce around chicken, serve.
About this recipe
Swap chicken for tofu or paneer for veg version.
