Buy chicken escalopes from your butcher, or buy one chicken breast and thinly slice it horizontally into three or four escalopes. It is important not to overcook the chicken — you want to end up with a thin chicken breast with
Put the flour on a plate and dust the chicken on both sides. Heat the oil with roughly a third of the butter in a large non-stick saucepan over medium–high heat. Add the chicken when the pan is sizzling and cook until the underside is lightly golden. Turn over and salt this side. Add the garlic, sage leaves and another third of butter to the pan (this helps to prevent the rest of the butter burning). Cook until the underside of the chicken is golden, turn again and sprinkle lightly with salt. If at any time the garlic or sage look like over-browning, sit them on top of the chicken. Add the last of the butter and, when it all sizzles up, add the lemon juice. Let it bubble up for a minute and then serve immediately with a good spoonful of sauce over each serving and maybe some bread to wipe up the rest of the pan juices. If you can’t serve it immediately, put a lid on the pan, then reheat with just a few drops of water to loosen the sauce.
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