• 100g polenta
• 1 carton Freja classic Chicken Bone Broth 
• 40g butter
• 25g grated parmesan
• 2 chicken breasts
• 1 egg
• 5 tbsp plain flour
• 8-10 tbsp panko breadcrumbs
• 3 tbsp dried sage
• 4-5 tbsp olive oil
• 1 handful fresh parsley
• 1 minced clove garlic 
• Salt and pepper to taste

Method

1. Combine the polenta and Freja bone broth in a saucepan, season with a pinch of salt and bring to a simmer on a medium heat. Stir regularly for 15 minutes until the mixture has thickened. 
2. While the polenta is cooking flatten the chicken breasts using a rolling pin.
3. In three separate bowls add a beaten egg seasoned with salt, panko breadcrumbs with two tablespoons of dried sage, plain flour with salt & pepper.
4. Dip the flattened chicken into the flour followed by egg then breadcrumbs.
5. Fry the coated chicken breasts in olive oil for approx 4-5 minutes on each side or until cooked through and gold brown on each side.
6. Remove the chicken from the pan add in the remaining tablespoon of dried sage, plus a handful of finely chopped fresh parsley, a clove of minced garlic and a pinch of salt.
7. Once the polenta is thickened, stir in the butter and parmesan.
8. Serve up the polenta topped with the fried chicken breasts, garlic herb oil and a wedge of lemon.