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- Chicken and Sautéed Savoy Cabbage with a Marsala and Crème Fraîche Sauce
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Ingredients
- 0.5 bunch of sage, leaves picked
- 2 banana shallots, peeled and cut into thin rounds
- 2 tbsp of plain flour, or gluten-free flour if you prefer
- 200 ml of marsala wine
- 200 ml of chicken stock
- 3 tbsp of crème fraîche
- 1 savoy cabbage, centre removed and leaves finely sliced
- 2 tilda steamed basmati brown rice pouches
- 6 tbsp of olive oil
- 4 chicken breasts, skinless