Saltimbocca de poulet

Ingrédients

• 1 lb chicken breast ((1lb being either two large breasts, halved lengthwise or 4 tenders, each approx 4oz/110g))
• 1/2 tsp ground pepper (approx)
• 5 sage leaves ((large))
• 4 slices prosciutto
• 1 1/2 tbsp olive oil
• 2 tbsp butter
• 1/2 tbsp flour
• 1/3 cup white wine
• 1/3 cup chicken stock
• 1/2 tbsp lemon juice (or a little more to taste)

Préparation

1. 1

   Place the pieces of chicken next to each other on a cutting board and cover with cling wrap/film over the top. Gently pound the chicken just enough so that they are relatively even in thickness. Remove the cling wrap/film.

2. 2

   Season both sides of the chicken with pepper. If you like you can also add a little salt, but bear in mind prosciutto is a little salty - I'd suggest only on first side if at all. Finely chop one of the sage leaves and press this onto the chicken on the second side.

3. 3

   Top each of the pieces of chicken with a slice of prosciutto so that it covers the chicken as far as possible (you can fold over a little, if needed, where the chicken narrows). Top each piece with a large sage leaf then use a cocktail stick through the sage leaf, prosciutto and chicken to secure it all in place but lie flat (see photos).

4. 4

   Warm the oil in a large skillet/frying pan or braiser over a medium-high heat. Add the chicken pieces prosciutto side down and cook for 1 - 2 minutes to lightly crisp the prosciutto and start the sage releasing its aroma.

5. 5

   Turn the chicken over, taking care not to break up the prosciutto if it sticks slightly, then cook for another 3 - 5 minutes until the chicken is cooked through. Remove the chicken and set aside, covering with foil to keep them warm.

6. 6

   Meanwhile, add the butter to the same skillet and once it is relatively well melted, add the flour. Cook for a minute to let it sizzle and brown slightly.

7. 7

   Then, deglaze the pan with the wine followed by the stock (add the stock just around half a minute after, to let the wine boil off a little of the alcohol). Continue to simmer the sauce for about 2 - 3 minutes, stirring regularly to both scrape any browning from the bottom of the skillet and avoid it becoming lumpy. It should thicken slightly. Add a little black pepper and salt, if needed to taste. Then add the lemon juice, stir through and serve the chicken with the sauce poured over the top.