Chicken alla Saltimbocca

Name: Chicken alla Saltimbocca
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 Chicken filet (150 g); 2 discs (approx. 10 g) Parma ham; 2 leaves of sage or parsley; 1 tsp (5 g) Oil; 7-10 Tbsp salt, white pepper; 40 g ribbon noodles; 100 g cleaned spring onions; 5 tablespoons (50 ml) Vegetable broth; 7-10 Tbsp vegetable binder; 2 tablespoons (30 g) firm sour cream (10 % fat); 7-10 Tbsp Lemon juice

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 Chicken filet (150 g)
2 discs (approx. 10 g) Parma ham
2 leaves of sage or parsley
1 tsp (5 g) Oil
7-10 Tbsp salt, white pepper
40 g ribbon noodles
100 g cleaned spring onions
5 tablespoons (50 ml) Vegetable broth
7-10 Tbsp vegetable binder
2 tablespoons (30 g) firm sour cream (10 % fat)
7-10 Tbsp Lemon juice

Directions

1
Wash the fillet if necessary, dab dry with kitchen paper and cut in half lengthwise. Place one slice of ham and one sage leaf on each fillet. Heat oil in a coated pan. Fry the fillets for 3-4 minutes on each side. Season with salt and pepper
2
Meanwhile cook the ribbon noodles in boiling salted water for about 8 minutes. Wash spring onions and cut into pieces. Remove the fillets and keep warm. Sauté the spring onions in the frying fat. Deglaze with stock and bring to the boil. Stir in binding agent and let simmer a little bit
3
Refine sauce with cream. Season with salt, pepper and lemon juice. Drain the noodles and serve with vegetables and meat