Creamy Sage Chicken Fillets

Creamy Sage Chicken Fillets


McCain Roast Veg Balsamic Glaze - Classic

1 kg Chicken Fillets flattened

1 teaspoon dried sage

1 teaspoon garlic powder

1 teaspoon paprika

4 tablespoons flour

Olive oil

1 tablespoon butter

1 cup chicken stock

Juice of one lemon

Handful of fresh sage

300 ml cream

Salt and pepper to taste


4 – 5 people


Prep Time: 10 minutes
Total Time: 50 minutes

  1. Preheat oven to 180 Degrees Celsius.
  2. Cook Roast Veg according to package instructions.
  3. Season the chicken with the dried sage, garlic powder, paprika salt, pepper and then lightly coat with the flour.
  4. Heat a large saucepan on medium to high heat, add butter and olive oil and fry the chicken fillets until golden on each side.
  5. Remove the chicken from the pan.
  6. To the same pan add the chicken stock and lemon juice and allow to reduce about half.
  7. Add in the fresh sage and cream and simmer for 2 minutes.
  8. Now add the chicken fillets to an ovenproof casserole and cook for a further 20 minutes until sauce has thickened and chicken is cooked through.
  9. Serve with McCain Roast Veg.
  10. Enjoy

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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