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 breasts with sage (petto di pollo)
- 1 large Chicken breast
- Seasoned flour
- 1 tbsp olive oil
- 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!