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Chicken breasts pan-fried with sage and mustard seed

Ingredients 9
Servings 6


  • 25
  • 60
    extra virgin olive oil
  • 2
    small hot chillies (or more to taste)
  • 15
    fresh sage leaves (more or less)
  • 2
    cloves garlic, crushed (or more to taste)
  • 45
    black or yellow mustard seeds
  • salt and coarsely ground black pepper to taste
  • 6
    skinned and boned chicken breasts
  • 125
    whiskey or brandy


Put butter, oil, chillies, sage, garlic, mustard seeds, salt and pepper into a heavy frying pan. Place pan over low heat and cook until sage starts to crisp and change colour, then set aside. Turn up heat to medium, add chicken breasts and fry slowly, turning regularly until cooked through and a golden brown colour. Remove breasts from pan and keep warm. Heat whiskey or brandy slightly in a small pan, add it to pan juices and ignite to burn off alcohol. Arrange chicken breasts on individual plates or all together on a serving platter, pour sauce over and serve, accompanied by Orzotto al fungi (see recipe). Serves 6.

Read more on: poultry  |  shallow-fry

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