Prepare Seitan as described in "Seitan for Italian Recipes".
6-8 cloves of fresh garlic
Lots of fresh sage!
Dry white wine (I use pinot grigio).
Heat a skillet at medium high with 3-4 tbsp of olive oil.
When hot, add garlic. When slightly brown, add seitan pieces.
Brown one side.
Flip.
Add fresh sage.
When second side is brown, add enough white wine to deglaze and keep about 1/4" of liquid in the pan.
Reduce liquid until it reaches desired consistency.
Move seitan to a plate. Pour sauce over it.
Serve immediately.
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