Chicken with creamy sage sauce

Chicken with creamy sage sauce

There are few things that goe as well together as sage and chicken, toss in a little cream and you have something really fantastic. You could also use tarragon with this recipe as a change.

What you need

4-5 skinless chicken breasts cubed
500ml fresh cream
Palm of finely chopped fresh sage (about 3-4 tablespoons)
Palm of finely chopped flatleaf parsley
4 teaspoons granular mustard
Juice of ½ lemon
50 grams of butter (2-3 tablespoons)
50 ml olive oil
Salt and pepper to taste
Flour

The process

Mix about 4-5 tablespoons of flour with a good seasoning of salt and pepper.

Toss the chicken pieces in the flour and shake off excess flour. Heat the butter and oil in a pan on a medium heat and cook the chicken until they are white and cooked through. You don’t want to get colour on the chicken pieces, just cook through gently until the pieces are nice and white. If you press down on a piece it should be quite firm which will tell you it’s cooked through.

Add the cream and mustard and stir to melt the mustard (1-2 minutes) Add the fresh herbs mix to distribute, add the lemon juice, remve from the heat stir and serve immediately with rice and a salad.

If you like this recipe, you are sure to enjoy the Chicken with creamy spinach recipe