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- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
Pounded chicken breasts are rolled with sage and prosciutto, then pan-fried to perfection, before being served with a sage-infused white wine sauce. Delicious with mashed potatoes or rice.
93 people made this
- 6 skinless, boneless chicken breast fillets
- 4 tablespoons olive oil
- 75g finely chopped
- salt and pepper to taste
- 2 tablespoons ground sage
- 450g thinly sliced prosciutto
- 50g butter
- 250ml dry white wine
- 1 tablespoon chopped fresh sage leaves
- salt and pepper to taste
- 1 teaspoon cornflour
- water as needed
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and ground sage and top with thin layers of prosciutto. Roll up and secure with cocktail sticks.
- In a large frying pan, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
- Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornflour and water as needed, heat through and serve.
Reviews & ratingsAverage global rating:(94)
Reviews in English (73)
Not bad dish... the only thing I suggest is to go to a real Italian deli and get REAL procuitto!! Make sure it's imported from Italy (it will be saltier so cut down a little on the added salt). I've tried using both kinds (cheap and expensive procuitto) and it was definitely better with the good stuff!!-22 Nov 2002
This is a wonderful, very authentic version of veal saltimbocca, deserving of five stars. I am always amazed when reviewers completely change the recipe and then rate it low, as though they made it as described and it wasn't good. This recipe requires real prosciutto and is better with fresh sage, which can grow outdoors all year in most of the USA. Try it without loading it with cheese -- it's a delicate dish. Maybe a little Parmesan sprinkled on top before serving.-03 Dec 2007
I LOVE this recipe. The flavors go so well together, and making it gave me great ideas on how to experiment with other dishes. The rolls look so pretty too, it is a good recipe for company. Thickly chop up some summer squash and zucchini, add them to the simmer towards the end, and then serve all with tri-colored pasta coated with extra virgin olive oil. YUM! Thank you Sue!-28 Jul 2003