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Ingredients
- 4 boneless, skinless chicken breasts
- 4 sage leaves, fully grown
- 4 slices prociutto ham
- 2 tablespoons butter
- Salt and freshly ground black pepper
- 1/4 cup dry white wine
Method
- Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap.
- Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick.
- In a large frying pan, melt 1 tablespoon of butter.
- Add the breasts and pan-fry 2 to 3 minutes on each side.
- Lightly season the breasts with salt and pepper.
- Remove breasts from pan and keep warm.
- Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil.
- With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce.
- Season with salt and pepper and return the breast to the pan and heat them up quickly.
- Serve on a preheated platter and drizzle with the pan juices.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
