Ingredients Jump to Instructions ↓

  1. 3 Chicken breasts - boned and skinned

  2. 1/4 teaspoon 1 1/3ml Fine sea salt

  3. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  4. 1/2 cup 31g / 1.1oz Flour - for dredging

  5. 1/2 cup 118ml Extra-virgin olive oil

  6. 4 tablespoons 60ml Unsalted butter - cut into pieces

  7. 6 Garlic cloves - cut into thin slices

  8. 8 Sage leaves (large)

  9. 1 cup 237ml Dry white wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Cut the chicken breasts horizontally into 2-inch wide strips. Mix flour, salt and pepper on a plate. Dredge each chicken strip in the flour mixture and set aside on a plate. Pour the olive oil into a large baking pan or use two smaller ones to hold the pieces in a single layer and divide the ingredients between the two pans. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Bake until browned, turning the strips once. Add the wine and continue to bake for another 15 to 20 minutes until the wine has cooked down and forms a sauce. Serve the chicken with some of the juices poured over the strips. Note: You must be prepared when dealing with raw chicken or meat. Get everything you need for the recipe before you begin to cook. Prepare everything called for, saving the chicken as the last to be prepped. Have paper towels handy so you do not contaminate the kitchen area as you work. After the dish is ready, wash your hands in hot soapy water and disinfect the sink and counter areas where you have worked. This recipe yields 4 servings.


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