Serves 1
Directions
- 1Take the tenderloin off the chicken breast.
- 2Split the chicken breast in two.
- 3Place a sage leaf on each piece of chicken.
- 4Cover the chicken with prosciutto, hammering it into the chicken, and if it doesn't hold, use a toothpick to secure it.
- 5Season the back of the chicken (the side without prosciutto) with salt and pepper.
- 6Preheat a pan with a drizzle of olive oil.
- 7Flour the chicken.
- 8Place the chicken prosciutto-side down into the pan.
- 9Brown the chicken until almost cooked through, then turn it over to cook the other side.
- 10Remove the chicken from the pan.
- 11Add butter and a branch of sage to the pan to fuse the sauce.
- 12Deglaze the pan with white wine.
- 13Add a bit of stock to the pan and let the sauce cook down and thicken.
- 14Put the chicken back in the pan to finish the sauce.
- 15Add a touch more salt and pepper to taste.
- 16Remove the sage leaf from the pan.
- 17Plate the chicken and pour the sauce over it.
Ingredients
- 1 chicken breast
- 1 package Italian prosciutto sliced
- 1 handful sage
- 1 pinch salt
- 1 pinch pepper
- 1 drizzle olive oil
- 1 piece butter
- 1 splash white wine
- 1 ladle stock
Equipment
knifecutting boardplastic filmmeat tenderizerpantongsplate
Tips
- If you don't like wine, use chicken or vegetable stock.
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