Name: Prosciutto skewered chicken with fried sage leaves
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: British
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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Prosciutto skewered chicken with fried sage leaves

Prosciutto skewered chicken with fried sage leaves

Good Food team

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Serves 2

More effort

Prep: 20 mins - 30 mins

A star rating of 4.8 out of 5.22 ratingsRate

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

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Ten-minute pasta

A star rating of 3.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal667
fat48g
saturates20g
carbs14g
sugars0g
fibre0g
protein34g
salt1.96g

Method

step 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.)
step 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.
step 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

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A star rating of 4.8 out of 5.22 ratings

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