Italy · Chicken · No. 349
Chicken Saltimbocca alla Romana
A single portion of Italian cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Lay a sage leaf or two on each piece of flattened chicken and wrap tightly with a slice of prosciutto.
- 2
Dust lightly with flour, shaking off any excess.
- 3
Heat the oil in a frying pan over medium-high heat and fry the chicken, prosciutto-side down first, for 3–4 minutes each side until golden and cooked through. Remove and keep warm.
- 4
Add the wine and butter to the pan, scraping up any bits, and let it bubble for 1–2 minutes until slightly reduced.
- 5
Spoon the sauce over the chicken and serve with a lemon wedge.
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