Chicken filet with ham and sage

Name: Chicken filet with ham and sage
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 Chicken fillets (approx. 150 g each); 2 discs Black Forest ham; 4 Sage leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 200 g wide ribbon noodles; 100 ml Riesling wine; 1 TABLESPOON Fresh cream; 7-10 Tbsp Toothpicks

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 Chicken fillets (approx. 150 g each)
2 discs Black Forest ham
4 Sage leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
200 g wide ribbon noodles
100 ml Riesling wine
1 TABLESPOON Fresh cream
7-10 Tbsp Toothpicks

Directions

1
Rinse chicken fillets cold and dab dry. Cut in the middle. Fill with a slice of ham and two sage leaves and pin them up. Season with salt and pepper and fry in hot clarified butter on both sides for 6-8 minutes.
2
Cook the pasta in boiling salted water for about 10 minutes. Remove meat from the pan. Pour wine into the stock and let it boil down to half. Stir in crème fraiche. Season with salt and pepper.
3
Arrange one chicken filet each with noodles and sauce on a plate. Serve with a mixed salad and herb vinaigrette.