Chicken and Sage Roll-Ups
Little bursts of flavour for a great mid-week meal
My mum used to make roll-ups so often when we were little. She used to make them with veal, but as a family we only eat chicken as a meat, so I tried to replicate these using chicken sizzlers. The trick is to get them really really thin though as otherwise they are really hard to roll.
These are great if you like the taste of sage, which adds so much flavour to the chicken, and then the wine-based sauce just adds a creamy element to it. Perfect served alongside a polenta and green veg.
- 4 servings
- Prep time: 10 Minutes|Cook time: 20 Minutes|Total time: 30 Minutes
- Flatten the chicken breast sizzlers by either bashing them with a meat tenderizer, a heavy pan or a rolling pin. They need to be as thin as possible.
- Lay each sizzler flat and put a sage leaf on top of each one. Roll each one up length-wise and close it off by putting a small toothpick through it, from side to side. If you see one isn’t enough use two.
- Once they are all rolled up, dust with plenty of flour.
- Melt the butter in a pan and then add the floured rolls. Let them cook until browned all over, then add the white wine.
- Let that reduce and season. Your roll-ups are ready to be served hot.
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