Chicken with sage: the recipe for a light and delicate second course

Total time: 20 Min
Difficulty: Low
Serves: 4 people
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Chicken breast
600 grams
60 grams
as much as is needed
5 leaves
as much as is needed

Chicken with sage is a second course with a delicate and light but delicious taste. Preparing it is very simple and the recipe takes just a few minutes. This recipe is the best for a quick dinner if you want to impress your last minute guests and you just have a few ingredients at home. Choose the chicken breast, the legs or some morsels, the result will be very tasty anyway.

In this recipe the delicate flavor of white chicken meat is enhanced by the sage flavor and enriched with a knob of butter. Choose the aromatic herbs you prefer, vary with rosemary, thyme or mint. Perfect to accompany with a side dish of roasted potatoes or sauteed vegetables, chicken with sage is a simple but highly effective dish. So let’s see how to prepare chicken with sage in a few simple steps.

How to prepare chicken with sage


Melt a knob of butter in a low heat non-stick pan. Wash and chop the sage leaves and dry them well with paper towels. Add them to the butter. Let the butter gain flavor for a few moments.


In the meantime, flour each slice of chicken well, trying to remove excess to prevent lumps of flour from cooking.


Slightly increase the heat and add the meat to the melted butter. Season with salt and pepper and add a half glass of white wine. Let the alcohol evaporate and cook for 7 or 8 minutes on each side. Serve still hot, flavoring with other sage.


Be careful to cook the butter just for a few moments, on a very low flame, because it blackens quickly and, if burned, it can be very harmful.

The recipe for chicken with sage can have several variants and this will also naturally depend on the cut of meat. For example in this case, having chosen some slices of chicken breast, the best thing is a very dry cooking; the result is very similar to that of a classic scaloppine. Butter and flour create a truly delicious savory creamy.

Alternatively, if you have half a chicken available, cut it into several pieces and cook it in a pan with high edges. Fry a clove of garlic and brown the meat, then add salt and aromatic herbs. Simmer with some white wine and slowly add some meat broth. You will get a second juicy and fragrant dish.


Preserve the chicken with sage for a maximum of a few days in the refrigerator, tightly closed in an airtight container. Freezing is not recommended, because the meat would tend to shrink and the sauces would dry out.

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