Chicken with Sage - Nest in Normandy Dieppe

Chicken with Sage

Ingredients: Yields 4 servings

From the fresh produce market:
1 bunch of fresh sage

From the butcher’s:
400g  chicken breast strips

From the grocery store:
10 dried tomatoes
15 black olives

From the cheesemarket:
250ml crème fraîche

From your larder:
Olive oil
1 pinch of Cayenne pepper
100ml dry sherry
2 tsp. capers
salt, pepper

  • Season the chick breast strips with salt, pepper and Cayenne pepper.
  • Heat the oil in a large frying pan and sauté the chick breasts until they are cooked through and golden.
  • Cut the dried tomatoes into small cubes and add them, along with the cream and the sherry, to the chicken. Bring the sauce gently to the boil.
  • Finely chop the sage and add it with the pitted olives and the capers to the chicken mixture.  Check the seasoning.

Tip: Serve with fresh pasta and decorate with sage leaves.