Stuffed Chicken Breast Fillet in Sage Sauce

Summary

Ingredients

• 4 chicken breast fillet (s)
• 2 slices cooked ham
• 2 slices cheese (Edam cheese)
• 2 stalks sage
• 300 ml broth, hot
• 1 cup whipped cream
• 1 shot white wine
• 4 tablespoon olive oil
• 1 clove garlic
• salt and pepper
• some sauce thickener

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Instructions

1. Rinse the chicken breast fillets with cold water, dab with paper towel, season with salt and pepper. Then fill with half a slice of ham, two leaves of sage and half a slice of Edam cheese. Close tightly with toothpicks.
2. Heat 2 tablespoons of olive oil in a pan. Fry the fillets on both sides. Then pour in some broth, put the lid on, and let it steep for about 8-10 minutes over a very low heat supply.
3. In the meantime, pluck the remaining sage leaves from the stems. Heat the remaining olive oil in a small saucepan, briefly toss the sage leaves and the clove of garlic in it and fill up with the stock. Add the cream, season with salt and pepper and simmer a little. Thicken with a sauce thickener and round off with a dash of white wine. Finally, whip the sauce with the hand blender until frothy and pour over the fillets.
4. Tastes great with mixed vegetables (e.g. peppers, courgettes, carrots and tomatoes). We ate baked potatoes with it. But I can also imagine the recipe with rice or pasta.