Yeld: 4 people
- 1/2 kg chicken chops
- 2 garlic's cloves
- some sage leaves
- 150 g black olives
- butter and extra virgin olive oil
- stock cube's broth
- white dry wine
- salt & pepper
Flour every single chicken chop; mince black olives, wash sage's leaves and peel garlic's cloves.
Melt two spoons of butter in a capacious saucepan, add two spoon of olive oil and the garlic's cloves.
Fry lightly it for few minutes, add the chicken chops and brown them.
Remove the garlic, add some salt and pepper, pour some broth in order to reduce and simmer it.
Add the minced olives and the sage leaves, cover the saucepan with a lid and cook it for 40 minutes.
When the chicken looks perfectly cooked, remove it from the saucepan and put it in another saucepan-make sure to keep it warm!
Now, helping yourself with a spoon, remove the crusts on the saucepan's wall, pour 1/2 glass of white wine and let it reduce, until it becomes thick.
Dip chicken chops in the sauce, and frost them completely. Serve warm, maybe with some slices of toasted bread.