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1
Butterfly the chicken breasts so they open up, and roll them between two sheets of clingfilm until they are less than a centimetre thick.
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2
Put four sage leaves on each piece of chicken, reserving two.
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3
Season.
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4
Cover each chicken breast with two strips of bacon and tuck the ends under.
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5
Season again, and dust each with a little bit of flour, saving at least half the tablespoon.
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6
Heat the butter in a wide-bottomed pan with the two remaining sage leaves.
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7
Once hot, gently move the chicken into the pan, bacon-side down.
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8
Cook over a medium heat for five minutes, moving them every so often to prevent sticking.
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9
Season the top uncooked side of the meat and sprinkle with the remaining flour before flipping to cook on this side for a further five minutes.
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10
In the meantime, dice the onion and garlic.
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11
Remove the cooked chicken from the pan and keep warm.
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12
Tip the chopped onion and garlic into the sage-y, bacon-y butter and fry quickly over a high heat until slightly softened.
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13
Add the white wine to deglaze the pan.
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14
Once it begins to bubble, add the cream and turn the heat down to medium.
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15
Season and then reduce to your desired thickness, stirring constantly.
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16
Serve with rice, or some sort of potatoes, and pour the sauce over.
