Chicken breast with butter, sage and lemon sauce
Scaloppine al Limone
Serves - 4
Ingredients:
4x180g thinly sliced chicken escalope's
60g salted butter
Juice of 1 ½ lemon
30g plain flour for dusting
3 tablespoon of extra virgin olive oil
5 sage leaves, finely sliced
100ml dry white wine
Salt & pepper to taste
Preparation:
First of all peel 1 lemon and thinly slice 8 slices without the pith for decoration. Squeeze the remaining lemons into a glass.
Place the flour on a flat plate, season with salt and pepper and mix.
Dust the meat in the seasoned flour, shaking off any excess.
In a large frying pan, melt the butter on a medium heat, pour in the oil and once hot, start to cook the Scaloppine with the lemon slices for 2 minutes on each side.
Pour in the lemon and the wine and make sure that you constantly shake the pan to make the sauce creamy.
Remove the meat and the slices of lemon and arrange on a warm serving plate.
In the meantime add the sage to the sauce, give it a good shake and pour immediately over the Scaloppine.
Serve with a cold glass of good white Italian wine.