Italian Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 1 teaspoon sage, chopped
- 4 slices Parma ham, thin
- 2 tomato (s)
- 2 tablespoon olive oil
- 8 tablespoon Marsala
- 150 g crème fraîche
- Salt and pepper, freshly ground
- rosemary
- thyme
Print Recipe
Pin Recipe Instructions
- Rinse the chicken breast fillets under cold running water, pat dry and rub with pepper and sage. Wrap each fillet in a thin slice of Parma ham and pin it with wooden sticks.
- Heat the oil in a pan. Fry the chicken breast fillets slowly on both sides for a total of 15 minutes, then remove from the pan and keep warm.
- Now add the Marsala to the roast, then stir in the crème fraîche and bring everything to a boil. Taste the sauce with salt and pepper. Peel and dice the tomatoes and add to the sauce with the herbs. Remove the wooden sticks from the chicken breast fillets, then place them in the marsala sauce and heat for another 2 minutes.
- Pasta of all kinds tastes good with it.
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