Believe it or not, our fridge is absolutely running on E – we’re desperate to go to the grocery store.  I did happen to have one small package of thinly sliced chicken breasts in the freezer along with a bag of frozen sweet potato bites (which I bought from Whole Foods not too long ago) so per usual, I got creative.

Our herb plants are doing really well. So I figured why not use all the great fresh herbs I have out back!?  Easy enough…

Ingredients: (serves 2)

-Small package of thinly sliced chicken breasts

-5 or 6 leaves of fresh sage

-1 large shallot, chopped

-1 drop of butter

-Olive oil

-Salt, pepper, & crushed red pepper (to taste)

-White cooking wine


First, make sure you thoroughly rinse and dry the chicken.  If you don’t dry it all the way, the chicken won’t brown up nicely & it will make a MESS! (remember: water + oil = MESS)

In a large frying pan, heat up about 2 to 3 tablespoons of olive oil and sauté the chopped shallot so it’s soft.  Sprinkle a bit of salt, pepper, and crushed red pepper.  Then, add a drop of butter and let melt.  You can then fry your sage leaves.

Next, add in the chicken.  Season with a little more salt & pepper.  As you’ll notice, I had a few mushrooms… so I decided to add those in too.  (mushrooms not necessary)

Let cook for about 2-3 minutes & flip.  Season the other side with salt & pepper and let cook for another 3 minutes or so.  Make sure you don’t overcook- especially with the very thin chicken breasts.  Add in a dash of white cooking wine do “deglaze” the pan.  Let simmer for about 1 minute.

That’s it!  Mangia