Chicken Saltimbocca

1. 1

   Sit the chicken breasts on a board and cut through them horizontally, leaving one side attached.

2. 2

   Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.

3. 3

   Secure with a toothpick.

4. 4

   Heat the oil in a large, non-stick pan and add the chicken breasts, ham side down.

5. 5

   Cook for 2 to 3 minutes until golden, then turn over and cook for 2 minutes more.

6. 6

   Pour over the Marsala and allow to bubble for 1 minute.

7. 7

   Add the stock and simmer for 5 minutes, until the chicken is cooked.

8. 8

   Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.

9. 9

   Serve with mashed potatoes and a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.