3 Waitoa Free Range chicken breasts
6 whole sage leaves
2 tablespoons fresh sage, finely chopped
½ cup flour
2 tablespoons Olivado Extra Virgin Avocado oil
½ cup marsala wine
2 tablespoons butter
Cover a chopping board with a piece of baking paper. Put the chicken breasts on the board, slice through each one horizontally and open out (as if you were reading a book). Put another piece of baking paper over the opened-out chicken breasts and, using a meat mallet, rolling pin or the base of a small heavy saucepan, pound the chicken a little to get even 1cm slices. Place two sage leaves onto each breast half.
Heat the avocado oil in a frying pan until hot. Put the flour on a plate and season with salt and freshly ground black pepper. Dredge the chicken in the seasoned flour and fry in the hot oil. Wash your hands. Cook the chicken for a few minutes each side until golden. Set aside in an oven on low heat.
Add the marsala to the same pan and bring to the boil, scraping the pan. Whisk in the butter and any juices from the resting chicken and season. Add the chopped sage to the sauce and pour over each chicken piece. Serve with potato roasties and a green salad.