Rinse the greens and cut into small cubes. Make in salted water (1) 10 min.
In the meantime, rinse and dry chicken fillet. Heat oil in a frying pan. Roast meat in it for 4 to 5 minutes on each side. Season with salt and pepper. Rinse the sage and add the leaves to the frying fat.
Remove the pot with the vegetables from the stove. Add the milk and mix in the puree flakes. Allow to swell for 1 minute and stir repeatedly. Season with salt and a pinch of nutmeg.
Bread units : 2.45