- 2 boneless skinless chicken breast fillets
- 4 slices of prosciutto or smoked streaky bacon
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 1 tbsp plain flour
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful of sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 150ml dry white wine
- 4 tbsp double cream or crème fraîche
- cooked pasta, to serve
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.)
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.
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.