Pan-fried Chicken with Sage

This is a really simple chicken dish that can be served with green beans or broccoli. The sage and the white wine provide wonderful aromas that will have everyone asking you when dinner will be ready.



3 tablespoons olive oil
1 tablespoon butter
4 boneless skinless chicken breasts
3/4 cup dry white wine
4 fresh sage leaves
3 tablespoons white wine vinegar
sea salt
freshly ground pepper


Heat the oil and butter in a skillet (medium-high). Add the chicken and cook over medium heat for about 5 minutes or until the chicken is golden. Turn only once.

Roughly chop the sage leaves. Pour the wine over the chicken. Sprinkle the chopped sage leaves over the chicken and season with salt and pepper. Turn the heat down to low, cover, and cook for 15 minutes. Occasionally spoon the sauce over the chicken and don't overcook or it will taste dry. Turn the chicken halfway through.

Place the chicken on warmed dinner plates. Add the wine vinegar to the pan juices and increase the heat to high. Stir until the juices are reduced. Spoon the juices over the chicken and serve immediately.

5 minutes prep | 25 minutes cooking | Serves 4

Recipe is from the book Tuscan Food & Folklore by Jeni Wright.