Chicken Breast with Sage
4 servings
60 minutes
Chicken breast with sage is an exquisite dish of Italian cuisine that combines tender chicken meat with the aroma of sage and a hint of cognac. Sage adds a subtle spiciness to the dish, while butter gives it a velvety texture. The origins of this dish trace back to traditional Tuscan cuisine, where herbs play a key role in enhancing flavors. The baked breast with a rich filling of shallots, bread, and sage becomes even more expressive thanks to the cognac. A side of potatoes and carrots infused with calvados adds sweetness and richness. This dish is perfect for both family dinners and formal receptions, especially when paired with a glass of white wine that highlights its sophistication.
1
Wash the chicken breasts, slightly dry them, and pound them. Season with salt and pepper.
- Chicken breast fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop 12 sage leaves and shallots. Crumble the bread. Sauté everything in 20 grams of butter, add cognac, and season with salt.
- Sage leaves: 15 pieces
- Shallot: 2 heads
- White bread: 2 pieces
- Butter: 80 g
- Cognac (brandy): 2 tablespoons
- Salt: to taste
3
Place the filling on the chicken breasts, join the edges, and secure. Heat 20 grams of butter and vegetable oil and fry the breasts on all sides. Bake them for about 30 minutes in an oven preheated to 200 degrees.
- Butter: 80 g
- Vegetable oil: 1 tablespoon
4
Boil the potatoes in their skins.
- Potato: 2 pieces
5
Clean and slice the carrots. Sauté in 40 grams of butter, add broth and simmer until the carrots are soft. Peel and slice the potatoes, add to the carrots. Pour in calvados, season with salt and pepper, and add 3 sage leaves.
- Carrot: 3 pieces
- Butter: 80 g
- Chicken broth: 500 ml
- Potato: 2 pieces
- Calvados: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Sage leaves: 15 pieces
6
Slice the chicken and serve it on the table with vegetables.
