Prosciutto skewered chicken with fried sage leaves

Prosciutto skewered chicken with fried sage leaves

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins - 30 mins

Skill level

Moderately easy

Servings

Serves 2

This succulent chicken dish makes a great Saturday night treat for two

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
667
protein
34g
carbs
14g
fat
48g
saturates
20g
fibre
0g
sugar
0g
salt
1.96g

Ingredients

  • 2 boneless skinless chicken breasts fillets
  • 4 slices of prosciutto or smoked streaky bacon
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • handful of sage leaves
  • 25g butter
  • 150ml dry white wine
  • 4 tbsp double cream or crème fraîche
  • cooked pasta, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
  2. Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
  3. Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jule955's picture

Not sure what the point of the fried leaves is, but it was absolutely gorgeous. The chicken needs longer to cook, but it's still very quick and very easy.

sharmong's picture

Delicious! Really tasty but simple to make. Will be making this again!

rebekahmca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty, must have reduced wine too much as sauce was a bit thick and not much of it, also chicken needed cooked longer than stated.

gillibee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One of the most tasty dishes I have ever cooked - chicken breasts quite thick so cooked for longer and added creme fraiche a it later.

killfrill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ehehe this is a famous Italian recipe, "saltimbocca alla romana" (literally "roman way jump-in-the-mouth" o.o)...very nice though! My mom cooks them often! :)

kikzazz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for Valentine and made quite an impression. Very easy to make, and is really tasty.

lurvlyloz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty & so easy. will def make again. Made for my fiancee for our anniversary dinner ad went down very well :)

priceydaledale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice the sauce was really good

madmooliv's picture
  • 1
  • 2
  • 3
  • 4
  • 5

MMMM delicious! I cooked it for my boyfriend, I ate so much he dumped me. But it was so flavoursome I couldn't resist...
I realised I didn't need a boyfriend, all I needed was chicken with SAGE...

cakeanyone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This got the thumbs up from the whole family!

ragland_park's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummo! I took on board the other comments and added a little cornflour to the sauce. The sauce is so delicious next time I will make 1.5x the sauce. A very easy dish that looks extra special.

bridge67's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So tasty. Try t now! So easy

barb25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thought this was a nice dish (so did the 2 others I made it for) the only slight disappointment in my opinion was that the sauce was a bit thin. Definitely worth a try though.

ksanchez's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Instead of the sage leaves I used a pinch of dried sage, the kind you buy in bottles. I found it worked just as well.

ksanchez's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty and relatively easy to cook. I would love to try this recipe again

Questions

Tips