Sage touch to chicken dish

By Jan Cheshire
 
LATELY we have been cutting down on red meat and eating more chicken.  It is so versatile and I have many recipes.  This one was new to me and I thought I would give it a go because we have quite a lot of sage in the garden.  I was very pleased with the results.

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CHICKEN SALTIMBOCCA
Ingredients
2 eggs
2 tablespoons of milk
¼ cup rice flour or other flour
4 chicken breasts
40 grams of butter
2 tablespoons of olive oil
4 slices of bacon
A handful of sage leaves
1 lemon sliced
½ cup of white wine
1 cup of chicken stock
Parsley to serve
 
Method

1. Whisk eggs and milk together in a bowl. Place flour into another bowl
2. Split chicken fillets through the centre to make 8 thin fillets
3. Dip chicken into the egg & milk and then coat in flour and put on a plate
4. Heat half the butter and half oil, add the sage leaves and bacon, and cook both for 2-3 minutes until crisp.  Remove from the pan
5. Add the remaining butter and oil to the pan and cook the chicken fillets for 2-3 minutes on each side until golden and cooked through
6. Drain any excess oil from the pan
7. Add lemon slices to pan and cook til golden
8. Add wine and reduce by half whisk in stock and simmer for 3 minutes
9. Return chicken to pan and turn to coat with the sauce
10. Transfer to plates and top with bacon

 
Enjoy!