Escalope of chicken breast in prawn sauce



Wipe and pat the chicken slices with paper towels, then coat with flour, fry them with butter and a little oil in a pan, blend with white wine and continue to fry until golden on both sides.
Add the prawns with their natural brine and cook over high heat for about 5 minutes.
Once the creamy sauce has formed, add the finely chopped rosemary and sage and then serve.

To serve

As you prefer.