· Heat the butter and olive oil in a casserole dish over a medium flame.
· Add the garlic cloves.
· Cut the chicken filets into strips and brown them in the casserole dish.
· When they are half done, add 10 cl of water.
· Mix the sage, flat-leaf parsley and the cream in a large bowl.
· Season with salt and pepper.
· Pour the mixture over the chicken, stir, and simmer gently for 5 minutes to thicken the sauce.
· Serve in individual mini-casserole dishes with rice.