Pounded Chicken Breast On a Bed of Vegetables with a White Wine Sage Sauce

This dish rocks, and it's so simple to cook.  It has all the elegance of a meal you would pay a lot of money for in a fine restaurant!

Recipe for two:
2 chicken breasts, pounded
4 small turnips, peeled and sliced
1 small yellow onion, chopped
1 bunch broccoli rabe, large stems removed
2 c white wine
1 c chicken stock
2 T butter
2 T olive oil
salt and Pepper
4 sage leaves left whole
6 sage leaves finely chopped

Tip:  You will be working with two saute pans at the same time, so get them ready to go now, complete with oil and butter!

First, take the chicken breasts, and lay them on the kitchen counter on a piece of plastic wrap or parchment, now lay another piece of plastic or paper on top, and pound them with a mallet until they are nice and flat, about 5/8" thick.  Season with salt and pepper.

Add one tablespoon of both olive oil and butter to a large skillet, and heat over medium high heat, when the butter has melted and is nice and hot, gently place four of the sage leaves in the oil turning them as soon as you put them in.  You want to fry them but not brown them, they will only take seconds to cook.  When done place them on a paper towel to drain.  These leaves will be used as a garnish.

Using the same pan, place the chicken in the pan and brown both sides.  When done transfer to a plate and place in a warm oven.  Wipe out the pan removing the oil and any bits, and add the wine.  While that is reducing, in another saute pan add the remaining oil and cook the onions and turnips over medium high heat and season with salt and pepper.

When the wine has reduced by two thirds add the stock and reduce the same way.  When the onions are soft add the rabe and soften.  By this time the wine and stock should of reduced, now turn off the heat and add the sage and the remaining butter shaking the pan back and fourth until the sauce shines.

Plate the vegetables onto warm plates, then place the chicken on top.  Now sauce your meal and garnish with sage leaves.  You will find that the combination of all the vegetables and the sage sauce to be stunning to say the least.  I just love it!

Bon Appetit!  Chef Hobbes