Chicken breasts pan-fried with sage and mustard seed

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.