Creamy Chicken Fillets

Preparation:

Preparation: Pass the chicken fillets in the flour and brown them in a pan with 20 g of butter and sage. Add salt and pepper, add the wine and let it evaporate. Continue cooking over low heat for about 20 minutes, adding a few tablespoons of broth. Put the remaining butter, a few sage leaves and the mushrooms in a pan, after having soaked them in warm water. Add salt, brown, add the mascarpone then pour the sauce over the chicken, cooking with the pan covered for another ten minutes. Serve with chopped parsley.