


Place boneless chicken breast in a bowl with onion, thyme and wine.
Let it marinate, covered, for about 2/3 hours. Drip the meat and cut it into thick slices; put them in a large saucepan with olive oil and sage leaves.
Season with salt and cook, covered, over a low heat for about 10 minutes.
Uncover for the last 5 minutes; turn them over as soon as they have colored, completing the cooking quickly on the other side. Serve hot.
Our suggestion is: Terre di Franciacorta Bianco (a white Italian wine).

Greetings from Italy!
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