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
G? ….Process ….2nd para ….white and cooked through? Please explain or am I stupid? are you talking about the inside the flesh?;…
Please have another look at the recipe, I added to it. The pieces should be nice and white on the outside and the flesh firm. You test it by just pressing on a piece with your finger, if it is firm it’s done, if it springs back it still needs a bit of cooking. G
G? ….Process ….2nd para ….white and cooked through? Please explain or am I stupid? are you talking about the inside the flesh?
Hi there, I added a line or 2 to the recipe, hope that explains it. Have a great day G
Thanks G much appreciated.
I’m so glad you and your husband are enjoying Lucy, keep going, there is lots of yummy stuff to come. Cheers for now
Im a black woman, who cant cook, thanks for this site, im trying all sorts of new things and although my husband, is a Pap freak, he is starting to enjoy the variety.
Thanks Graham