Chicken with Sage Sauce

    30 minutes

    A simple fried chicken is covered in an amazingly rich sage sauce that uses butter, bacon, balsamic vinegar, hazelnuts and maple syrup to create a taste explosion.

    13 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 2 skinless chicken breast fillets, each about 200g
    • 1 pinch salt and freshly ground pepper, to taste
    • 4 sprigs fresh sage
    • 1 teaspoon butter
    • 2 rashers bacon, cut into fine strips
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon hazelnuts, chopped

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat olive oil in a frypan. Saute the chicken breast fillets with salt and pepper in hot oil for 5-8 minutes on each side turning every few minutes. When the chicken breast fillets are cooked through remove from the frypan and keep warm.
    2. Pluck off the leaves of sage and add them with butter, bacon, balsamic vinegar, maple syrup and hazelnuts to the cooking fat.
    3. Bring to the boil and let simmer for a few minutes stirring regularly.
    4. Season with salt and pepper then pour over the chicken breast fillets.

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    Reviews in English (2)


    Hazelnuts were so difficult to find in store; for that and a couple other reasons I wouldn't recommend this recipe to novice cooks like me. The sauce is particular too, it burned within a couple seconds being overcooked. However, it is a quick and cheap recipe and tastes pretty good for how fast it is to make.  -  29 Nov 2018  (Review from Allrecipes USA and Canada)


    First off, very novice cook. No idea how big half bunch of leaves is, so I cut the stems off of a .75 oz Publix bought packet and used half the packet. Next time, the whole packet. Took the leaves out before putting onto the chicken. Also, did not use any hazelnuts, don't like them, but next time I will use walnuts. No other changes. My wife loved the meal, for me, it was fine, but food always tastes better when someone else makes it.  -  24 Nov 2018  (Review from Allrecipes USA and Canada)