Chicken Saltimbocca
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 half chicken breasts, boned and skinless
- 4 slices Parma ham
- 12 sage leaves
- 2 tablespoon butter
- 100 ml Marsala
- Salt and pepper, black and freshly ground
- 1 cup rice
- 1 large zucchini
- 1 teaspoon broth, instant
- 1 tablespoon maple syrup
- some oil, neutral
Print Recipe
Pin Recipe Instructions
- Prepare the rice as usual.
- Halve the breast halves lengthways, place them between two plastic sheets and pound them lightly. Season with salt and pepper on both sides. Place three sage leaves on each, wrap a slice of Parma ham around the breast fillets and secure with toothpicks.
- Heat the butter in a non-stick pan and fry the schnitzel on both sides until golden brown. Add the Marsala and let it simmer for 15-20 minutes on a very low heat.
- Thinly slice or slice the zucchini. Heat the oil in a pan and fry the slices lightly, then pour in a little broth. Season with salt and pepper and add the maple syrup. Put a lid on and cook on low heat for about 10 minutes.
- When the cooking time is over, add 3-4 tablespoon of the zucchini stock to the chicken pan and stir in. If you want, you can easily thicken the marsala sauce with a little flour. But also tastes great when not bound.
- Serve with the rice and zucchini.
- 628 Kcal per serving.
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