Clean the chicken breast removing the bone and any fat. Wash and dry. Slice the chicken into 1/2-inch strips.
Heat the oil with the butter and sage. Cook the chicken strips turning them over and taking care that they don’t burn or stick to the pan.
Cut the Crescenza cheese in small pieces and press them with a fork in a bowl with the milk. Then pour the cheese and milk over the chicken, salt to taste and cook for another minute, stirring all the time.
Arrange onto a serving dish and garnish with lemon slices and parsley sprigs.
Serves 4
