Chicken Saltimbocca

Ingredients for 2 servings:

• 2 half chicken breasts, boneless and skinless
• 4 slices of Parma ham
• 12 sage leaves
• 2 tbsp butter
• 100 ml Marsala
• Salt and pepper, black and freshly ground
• 1 cup rice
• 1 large zucchini
• 1 tsp broth, instant
• 1 tbsp maple syrup
• some oil, neutral

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with rice and zucchini

Prepare the rice as usual. Halve the breasts lengthwise, place them between two sheets of plastic wrap, and lightly pound. Season both sides with salt and pepper. Place three sage leaves on each side, wrap a slice of Parma ham around each breast, and secure with toothpicks. Heat the butter in a nonstick pan and fry the cutlets until golden brown on both sides. Add the Marsala sauce and let it simmer over very low heat for 15-20 minutes. Thinly slice or grate the zucchini. Heat the oil in a pan and lightly fry the slices, then add a little broth. Season with salt and pepper and add the maple syrup. Cover and simmer on low heat for about 10 minutes. Once the chicken is cooked, add 3-4 tablespoons of the zucchini broth to the chicken pan and stir in. If desired, you can lightly thicken the Marsala sauce with a little flour. It also tastes delicious on its own. Serve with rice and zucchini. 628 kcal per serving.