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Chicken With Prosciutto and Fried Sage Leaves

A community recipe by Gelato

Not tested or verified by Nigella.com

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Introduction

Chicken cooked in a Creamy sauce with deep fried sage leaves and pasta

Ingredients

Serves: 2

Metric Cups

2 chicken breasts (skinless)
4 prosciutto
1 tablespoon plain flour
1 tablespoon olive oil
1 handful fresh sage
25 grams butter
150 millilitres dry white wine
4 tablespoons double cream (or creme fraiche)
pasta (cooked to serve)

2 chicken breasts (skinless)
4 prosciutto
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 handful fresh sage
⅞ ounce butter
5 fluid ounces dry white wine
4 tablespoons heavy cream (or creme fraiche)
pasta (cooked to serve)

Method

Chicken With Prosciutto and Fried Sage Leaves is a community recipe submitted by Gelato and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Beat the chicken breasts to roughly twice the original size and lay two rippled slices prosciutto on top secured with a cocktail stick. Dust lightly with flour, season and set aside.

Heat the oil and fry sage leaves until crisp, drain onto kitchen paper.

Add butter to the pan and fry chicken breasts on each side until browned. Remove chicken from pan and set aside.

Add the wine stirring well to scrape all bits from the base. Let the mixture bubble until the wine is reduced by about half. Stir in cream, return chicken to the pan and heat through.

Scatter in the fried sage leaves and serve with pasta.

Beat the chicken breasts to roughly twice the original size and lay two rippled slices prosciutto on top secured with a cocktail stick. Dust lightly with flour, season and set aside.

Heat the oil and fry sage leaves until crisp, drain onto kitchen paper.

Add butter to the pan and fry chicken breasts on each side until browned. Remove chicken from pan and set aside.

Add the wine stirring well to scrape all bits from the base. Let the mixture bubble until the wine is reduced by about half. Stir in cream, return chicken to the pan and heat through.

Scatter in the fried sage leaves and serve with pasta.

Additional Information

This recipe can easily be multiplied to serve more. It doesn't specify the type of pasta to use but I have always used spaghetti or linguine. Accompany with a nice bottle of Frascati? Lisa