Serve with long pasta ribbons and a salad of baby leaves, such as red swiss chard, mizuna and rocket, or simply with courgettes.
6 oz boneless,skinless chicken breasts
8 thin slices of prosciutto
8 fresh sage leaves
2 tbsp plain flour
4 tbsp extra virgin olive oil
1 0z butter
3 1/2 fl oz dry white wine
juice of 1/2 lemon
1 tbsp finely chopped fresh flat parsley
sea salt flakes and fresly ground black pepper
1. Open out each chicken breaast and place between 2 sheets of clingfilm, then flatten by bashing gently with a rolling pin. Remove the clingfilm and cut each breast in half.
2. Place a slice of prosciutto and a sage leaf on each piece of chicken and secure with a cocktail stick. Season the flour with salt and freshly ground pepper, then use to coat the chicken breasts.
3. Heat half the oil in alarge frying pan and add 4 of the prepared chicken pieces. Cook for 3 minutes on each side, until golden brown. The chicken should be slightly undercooked. Remove and set aside, then cook the remaining chicken in the remaining oil.
4.Clean out the pan and add the butter to it. When it is frothy, add the wine and lemon juice and bring to the boil. Allow to bubble for 1 minute, then return all the chicken to the pan,spooning over the juices,and cook for 2 minutes.
5. Sprinkle the parsly over the top and cook for a further minute. Serve immediatly, spooning the juices over the top.
Posted under
This post was written by admin on January 20, 2011
