Stage 1
1 chicken breast, flattened
Salt and Pepper, to season the meat

Stage 2
Oil
3 tablespoons of plain flour, placed on a plate & seasoned with salt & pepper
1 clove of garlic, finely chopped
1 Onion, finely chopped
Tomato puree
White wine
8 tomatoes, cubed
12 sage leaves, broken up
Parmesan cheese, grated
Sugar (optional)

Stage 3
Half a red onion, cut into chunks
1 courgette, deseeded and cut into chunks
Half a red pepper, cut into chunks
Half a yellow pepper, cut into chunks
8 leaves of fresh basil, left whole
Oil
Pesto

METHOD

Stage 1
Heat the oil in a frying pan.
Place the escalope in the flour and then fry until lightly browned. Keep warm.

Stage 2
Heat the oil in a saucepan. Fry the onions and garlic until soft.
Place the tomato puree in the pan and cook for 5 minutes, remembering to stir.
Add a little white wine and reduce the liquid.
Place the tomatoes and sage leaves in the pan and cover with a lid.
Cook on a high heat for 20 minutes to reduce the sauce a little.
Add the cheese to the sauce.
Add sugar to taste if necessary.
Transfer the sauce to a clean pan and keep warm.

Stage 3
Heat the oil in a pan and fry the vegetables for two minutes. Place 4 tablespoons of the tomato sauce over the top and simmer for a further 2 minutes, before adding the pesto.

Place the chicken in the centre of a plate and spoon the sauce of the top.
Serve with potatoes, leeks and the tomato sauce.

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