Chicken with Sage and White Wine

I have a never ending abundance of fresh sage. This is a delight because it is really expensive to buy particularly when you need so little for cooking as a rule.

This recipe was inspired by something similar on the taste.com.au website. It is really easy to make and super yummy - I modified the recipe slightly to make it a tad more exotic.

Ingredients

• 2 small free range chicken breast fillets, trimmed
• 8 slices prosciutto
• 1/4 cup white wine
• 2 tblsp plain flour
• cracked black pepper
• 4-8 large sage leaves
• 1 tbsp olive oil
  
• 30g unsalted butter
  

Method

1. Press two sage leaves into the top of each chicken fillet and sprinkle with pepper. Wrap each chicken fillet with two slices of prosciutto, in a diagonal direction, to completely cover.
   
2. Dust each fillet in the pepper seasoned plain flour. Place in refridgerator for 10 minutes to rest.
3. Meanwhile in a fry pan heat the olive oil and butter together until just sizzling. Add remaining sage leaves and fry until crisp. Place on paper towel and set aside
   
4. Add the chicken fillets and cook on a medium heat until brown on both sides. Set aside and keep warm.
5. Add white wine to pan - turn the heat up a little and boil until reduced by half. Ensure you scrap all those yummy browned pieces up off the bottom of the pan.
6. Turn the heat down to very low and add your chicken pieces for 2 minutes - turn to cover in sauce.
7. Serve with steamed new potatos, fresh in season vegetables. Sprinkle fried sage leaves over chicken.

Veal in Cream Sauce

Rich, creamy and lovely for special occasions. I developed this recipe some 20 years ago after eating something similar in a cafe' in Liverpool (Sydney). Don't substitute the veal for beef it will not be anywhere near as good.

Ingredients:

4 veal schnitzel steaks
Plain seasoned flour
1 tbsp olive oil
Splash of white wine
1/4 cup cream
1/4 tsp Worcester Sauce
2 shallots sliced
Salt and pepper

Method:

1. Cut each of the veal schnitzels into 2 or three pieces.
2. Coat each piece of veal in the seasoned flour
3. Heat oil in pan and cook veal until brown but not quite cooked through. Set aside
   
4. Take the pan off the heat and add a splash of white wine and cook for 1 minute scraping the brown pieces from the pan
5. On a low heat add the cream and Worcester Sauce. Simmer for 1 minute
6. Add the shallots
7. Season with salt and pepper
   
8. Simmer for 2-4 minutes then add back veal and heat through. Ensure all the veal is coated.

Serve this over pasta or rice with a side of fresh green vegetables in season.

Recipe created by Katherine Quirke