Stuffed Chicken Breast Fillet in Sage Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
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