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.
Pluck off the leaves of sage and add them with butter, bacon, balsamic vinegar, maple syrup and hazelnuts to the cooking fat.
Bring to the boil and let simmer for a few minutes stirring regularly.
Season with salt and pepper then pour over the chicken breast fillets.