Chicken breast with prosciutto ham, Saltimbocca style

Italian
A dish made with main
Kataoka Mamoru
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Prosciutto is salty, so try to keep the chicken seasoning modest.
Cooking time: 0 minutes
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How to make it
1

Sprinkle a little salt and white pepper on the chicken breast and beat it with the meat. Place the chopped sage leaves on top of two slices per chicken breast.

2

Place one prosciutto per chicken breast, as if to hold sage, and press it down from above so that the prosciutto and chicken breast are glued together.

3

Sprinkle flour on [2] and sprinkle any excess flour.

4

Add olive oil to a heated frying pan and grill the prosciutto over high heat with the prosciutto facing downwards.

5

After 1 minute, turn [4] over, add white wine, and remove any alcohol. Add the fon de vaux and butter to a boil, then turn off the heat.

6

Heat the potato puree in a pot and season with a little salt and a little white pepper. Once the puree is warmed, place it on a plate with a spoon and add the chicken breast from [5].

7

In [5], add lemon juice and a little salt to the sauce left in the frying pan. Pour the sauce over chicken breast and garnish with Italian parsley on top.

Ingredients for 2 people

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