Chicken saltimbocca with lemon sauce
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Time to make:
35 mins (Hands-on time: 20 mins, Cooking time: 15 mins)
(at time of publication)
Full ingredients list:
1 small (125g) chicken breast fillet
1 teaspoon finely chopped fresh rosemary, or pinch of dried rosemary
1 slice prosciutto
2 teaspoons olive oil
3 fresh sage leaves
1 small tomato, coarsely chopped
1/2 cup baby rocket
125g can four-bean mix
1 teaspoon balsamic vinegar
1/4 cup reduced-salt chicken stock
3 teaspoons lemon juice
1/2 bunch asparagus
Nutritional information (per serve)
Instructions and steps:
Step 1Sprinkle chicken with rosemary. Wrap prosciutto around chicken. Heat oil in a non-stick frying pan over high heat. Sauté the sage for 1 minute, or until crisp. Place on a paper towel and set aside. Add chicken to the pan and cook for 3–4 minutes each side.
Step 2Meanwhile, combine tomato, baby rocket, beans and vinegar in a small bowl. Then boil, steam or microwave asparagus until tender.
Step 3Add stock and juice to pan with the chicken and boil for 2 minutes, or until sauce reduces by half and chicken is cooked through. Serve chicken with lemon sauce, salad and asparagus, and garnish with crispy sage leaves.
About this recipe
First published: October 2016