Prosciutto skewered chicken with fried sage leaves

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Good Food

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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.

Per serving

667 kcalories, protein 34g, carbohydrate 14g, fat 48 g, saturated fat 20g, fibre 0g, salt 1.96 g

Latest comments and suggestions

• K

  14 February 2008

  K rated and commented on this recipe

  

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

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• K

  14 February 2008

  K commented on this recipe

  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.

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• BAMBAM

  24 March 2008

  BAMBAM rated and commented on this recipe

  

  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.

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• bridget

  01 January 2009

  bridget rated and commented on this recipe

  

  So tasty. Try t now! So easy

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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

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 20 30 mins

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

Per serving

667 kcalories, protein 34g, carbohydrate 14g, fat 48 g, saturated fat 20g, fibre 0g, salt 1.96 g

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