Chicken with sage and parmesan

Chicken with sage and parmesan

Total: 25 min. | Active: 25 min.
gluten-free, Low Carb
Nutritional value / person: 587 kcal
, Fat: 45 g
, Carbohydrate: 6 g
, Protein: 41 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

oil, for frying
280 g tender chicken breast fillets
¼ tsp salt
a little pepper

Sauce

2 tbsp oil
1 bunch sage, leaves torn off
2 garlic cloves, sliced
200 g single cream for sauces
4 tbsp grated Parmesan
salt and pepper to taste
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How it's done

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Chicken

Heat the oil in a non-stick frying pan. Season the chicken and brown for approx. 8 mins. all over, remove.

Sauce

Heat the oil in the same pan. Fry the sage and garlic for approx. 2 mins. until crispy, then remove from the pan. Add the single cream and the parmesan to the pan, stir until smooth, simmer for approx. 2 mins. Season the sauce, return the chicken to the pan and heat gently. Top with the sage and garlic.

Good to know
Tip: Mix 1 tbsp capers (drained) into the sauce.
Serve with: Rice

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