Roasted chicken

Scrub the lemon with a brush under cold running water to clean it thoroughly. Pat dry and grate the whole lemon on a fine grater onto a plate. Reserve 2 tbsp of the lemon zest, then cut the lemon in half and squeeze it. Reserve 6 tbsp of the juice. Bring some water to the boil in a small saucepan and blanch the lemon zest for 2 minutes. Drain and repeat to remove any bitterness. Reserve the blanched lemon zest.

For the chicken breasts…

Place the flour on a plate and coat the chicken breasts. Then shake them a little to remove excess flour and season with salt and pepper.

Heat the oil in a paella pan over medium heat. Add the chicken breasts and fry for 1 minute on each side until golden brown. Then lower the heat, add the sage leaves and cook the breasts for 6 to 8 minutes. Meanwhile, heat a pan.

Drain the chicken breasts and transfer them to the hot dish. Increase the heat, add the white wine, lemon juice and reserved lemon zest and bring the mixture to a boil. Allow the liquid to evaporate a little until the sauce has reduced by half.

For plating…

Turn off the heat, remove the sage and add the diced butter. Melt the butter by whisking vigorously. Pour the sage over the chicken breasts and serve immediately.

You can accompany them with some sautéed zucchini, some eggplant and white rice.