Hope you are enjoying your beautiful weekend.
If you have some time tonight, try this recipe out. Usually it’s done with white wine but as I was out of that, I tried it with rosé and it turned out delicious.
My cupboard ingredients (recipe for about 3 people):
3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
3/4 of a cup of dry white wine or rosé wine
Salt and pepper
Place the chicken breast halves so the breasts are flat. In a sauteing pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides.
Sprinkle with salt and pepper, then add half of the wine.
Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8-12 minutes, depending on the breast size.
Place chicken on serving dish or plate. Pour pan juices and sage over and serve.
I served it with nice crispy oven-baked fries topped with Guérande sea salt but you could simply have a nice lamb’s lettuce salad with olive oil and balsamic vinaigrette on a warm spring night.