Chicken Escalopes with Black Pepper & Sage and Parmesan Polenta
- 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 -
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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
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