Adam Liaw

Ingredients

• 4 Lilydale free range chicken breasts
• salt and pepper, to season
• ¾ cup plain flour
• 50 ml olive oil, plus extra for frying if needed
• 70 g butter
• 10-15 sage leaves
• 1 tsp coarse and freshly ground black pepper
• 1½ tbsp sherry or red wine vinegar
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• ½ head radicchio, leaves picked, washed and spun
• 2 tbsp finely chopped chives
• 1 litre chicken stock
• 1 cup (200 g) fine polenta
• 30 g butter
• ½ cup finely grated parmesan, plus extra to serve