Discussion in 'UK Wine Forum' started by Martin Zwick, May 17, 2018.

  1. I made this italian classic yesterday, as I have so much sage on my balcony due to a speedy spring/summer in Berlin.


    chicken/veal escalope or breast


    parma/serrano ham



    1.Fix the chicken breast&ham&sage with a toothpick


    2. Sauté them in butter/oil


    3. I added extra sage leaves


    4. Remove the meat and put in the warm oven. Add a good dash of Marsala in the pan.


    5. I also added 1 tbsp of Creme double, as I had some leftover. But this is not necessary.


    6. Add the sauce to the meat. ENJOY

    Last edited: May 17, 2018
    John McCann likes this.
  2. Looks yummy!
    We have loads of sage too. The green variety is rampant where as the red doesn't seem to grow at all.
  3. I made this with the last of my pheasant breasts last night. Tasty.
  4. A small tip - I've found a mix of Sauternes + brandy an acceptable substitute if you've got no Marsala to hand. Although you do inevitably end up drinking the Sauternes after and then wondering where your bottle of Lafaurie-Peyraguey went the next day.
    John McCann likes this.

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