This dish is sophisticated and tasty, no one will ever guess how quick and easy it is to make.
- Time 40 Mins
- Feeds 4 People
- Level Beginner
25G PURE SPREAD
4 (175G) BONELESS, SKINLESS CHICKEN BREASTS
8 THIN SLICES PROSCIUTTO
8 FRESH SAGE LEAVES
2 TBS PLAIN FLOUR
SEA SALT FLAKES & FRESHLY GROUND BLACK PEPPER TO SEASON
8 COCKTAIL STICKS
4 TBS EXTRA VIRGIN OLIVE OIL
100ML DRY WHITE WINE
JUICE OF 1/2 A LEMON
1 TBS FINELY CHOPPED FLAT LEAF PARSLEY
Open out each chicken breast, place between sheets of cling film and gently flatten with a rolling pin. Remove the cling film and cut each breast in half.
Place a sage leaf and piece of prosciutto on each piece of chicken and secure in place with a cocktail stick. Season the flour with freshly ground black pepper then use to coat the chicken breasts.
Heat 1/2 the oil in a large frying pan and add 1/2 the prepared chicken breasts. Cook for 3 minutes on each side until golden brown. The chicken should be slightly undercooked. Repeat the process with the remaining chicken breasts and oil. Clean the pan.
Melt the Pure spread in the clean pan then add the wine and lemon juice. Bring to the boil, allow to bubble for 1 minute then return all the chicken breasts to the pan, spooning over the juices. Cook for 2 minutes.
Sprinkle the parsley over the top and cook for a further 1 minute. Serve immediately spooning the juices over the top.