Chicken with Creamy Mustard and Sage Sauce

delicious.com.au

nada

¼ cup (35g) plain flour

4 chicken thigh cutlets, skin on, bone in

¼ cup (60ml) extra virgin olive oil

⅓ cup sage leaves, stems intact

4 eschalots, finely chopped

1 tsp fennel seeds

½ cup (125ml) white wine

1 tbs wholegrain mustard (we used Woolworths Macro organic wholegrain mustard)

1 cup (250ml) chicken stock

1 tbs Dijon mustard

¼ cup (60ml) pure (thin) cream

1 tsp freshly ground black pepper

Directions at delicious.com.au

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