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Sage Chicken with Vermouth




Source of Recipe


Mai


List of Ingredients




Sage Chicken with Vermouth

4 boned chicken breasts, skinned
small bunch of fresh sage leaves plus 8 whole sage leaves
2 garlic cloves, chopped
8 thin slices of dry-cured streaky bacon, de-rinded
3 tbsp olive oil
4 fl oz dry vermouth or dry white wine
4 tbsp single cream
salt and freshly ground black pepper



Recipe



Mix the chopped sage and garlic together and season with freshly ground black pepper. Scatter this mixture all over chicken breasts, then wrap each breast up in 2 slices of the bacon to make a parcel using a wooden toothpick to secure the bacon.

Heat the 1 tbsp of the olive oil in a sauté pan over a moderate heat and pan-fry the parcels for about 3-4 minutes on each side. Turn down the heat, add the vermouth, cover and cook for a further 3-4 minutes or until they are cooked through. Remove from the chicken from the pan and keep warm. Stir in the cream, gently heat stirring constantly and check the sauce for seasoning.

Meanwhile heat the remainder of the olive oil in a frying pan. Add the whole sage leaves, fry for about 1 minute until they crispen, then drain on kitchen towels. Serve the chicken breasts surrounded by the sauce and topped with the fried sage leaves.

Footnote

The best bacon for cooking is a dry-cured bacon as it will not weep or shrink. But remember to go easy on the salt when seasoning as some bacons can be very salty.