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 -
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at lilydalefreerange.com.au.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chicken Puttanesca Spaghetti
lilydalefreerange.com.au
Fresh Chicken Parmigiana
lilydalefreerange.com.au
Cinnamon Spiced Chicken Filo Parcels With Jalapeno Aioli & Mixed Leaf Salad
lilydalefreerange.com.au
Creamy Green Roast Chicken & Potato Salad
lilydalefreerange.com.au
Greek Chicken Meatballs & Warm Pasta Salad
lilydalefreerange.com.au
Homestyle Chicken Schnitzel with Parmesan & Sesame Zucchini Chips
lilydalefreerange.com.au
Pulled Chicken Tostada With Slaw
lilydalefreerange.com.au
Paprika Chili Chicken Skewers
lilydalefreerange.com.au