Sauteed chicken breast with sage and white wine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive or vegetable oil |
| 2 | Whole chicken breasts,boned and cut in half | |
| ¾ | cup | All-purpose flour,spread on a dinner plate |
| OR on waxed paper | ||
| 12 | Dried sage leaves | |
| ½ | teaspoon | Salt |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Butter |
| Freshly ground pepper | ||
Directions
Heat oil in heavy bottom skillet over medium high heat. Turn chicken over in flour, coating both sides, and shake off any excess Do not coat meat with flour until you are ready to saute it. The flour becomes damp, and the meat does not brown properly. Slip chicken and sage into hot oil. Cook briefly, just long enough to brown both sides. When cooked,remove to warm platter and add salt and pepper.
Add wine and butter, return chicken to pan and coat with wine mixture on both sides of chicken. Transfer chicken to a warm serving platter, pour remainder of sauce over them and serve immediately.
Serves 4.