Chicken saltimbocca with sage
Thin chicken escalopes topped with sage and prosciutto, pan fried and finished with a lemony wine sauce.
- Time25 min
- LevelEasy
- Costabout £2.13 a head
Ingredients
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Method
- 1
Season the chicken with pepper. Lay a sage leaf on each piece and wrap with a slice of prosciutto, pressing firmly.
- 2
Heat the oil in a large frying pan. Cook the chicken, prosciutto side down first, for 3 minutes.
3 min - 3
Turn and cook for 3 more minutes, until cooked through. Lift onto a plate.
3 min - 4
Pour the wine into the pan and bubble for 2 minutes, then add the lemon juice and butter.
2 min - 5
Spoon the sauce over the chicken and serve with green vegetables.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.