Prosciutto skewered chicken with fried sage leaves

Prosciutto skewered chicken with fried sage leaves

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(14 ratings)

Prep: 20 mins - 30 mins

More effort

Serves 2
This succulent chicken dish makes a great Saturday night treat for two

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat48g
  • saturates20g
  • carbs14g
  • sugars0g
  • fibre0g
  • protein34g
  • salt1.96g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  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.

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Comments (15)

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

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

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

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

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

lurvlyloz's picture

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

priceydaledale's picture

Very nice the sauce was really good

madmooliv's picture

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

This got the thumbs up from the whole family!

ragland_park's picture

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

So tasty. Try t now! So easy

barb25's picture

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

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

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

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