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This is my go to chicken dish when I can’t be bothered to put in too much effort! In Italy chicken breasts are often cooked with a strong flavouring of herbs and in this version I’ve used fresh sage leaves. You could use dried, but be careful how much you use as dried can be stronger.

I didn’t have any white wine so I used dry vermouth instead, but used less than I would white wine. I just increased the chicken stock to compensate.

I served mine with mashed sweet potato and veg (and a large glass of red wine!)

Chicken with sage

Chicken breasts with sage (petto di pollo)

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dish
Cuisine Italian
Servings 2


  • 1 large Chicken breast
  • Seasoned flour
  • 1 tbsp olive oil
  • butter
  • 2 tbsp Pancetta cubed (or use smoked bacon)
  • 75 ml white wine
  • 75 ml chicken stock
  • 4 sage leaves finely chopped


  • Cut chicken breast in half lengthways and dredge with seasoned flour (put flour on plate, add salt and pepper and roll chicken in it)
  • Heat the oil and butter in a pan on a moderate heat and brown the chicken all over
  • Add the pancetta to the chicken in the pan
  • When the chicken is golden brown add the wine and the chicken stock to come to two thirds up the chicken breasts. Add the roughly chopped sage leaves and cover the pan with a lid and simmer for about 15-20 minutes.
  • Remove chicken from pan and keep warm. Rapidly boil the liquid until it has reduced to the required consistency
  • Serve and enjoy!
Tried this recipe?Let us know how it was!