Chicken filet with sage parma ham

Name: Chicken filet with sage parma ham
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g leaf spinach; 2 medium-sized onions; 6 (125 g each) Chicken filets; 1 collar Sage; 6 discs Parma ham; 7-10 Tbsp white pepper; 2 TABLESPOONS Pine nuts; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 125 ml White wine; 1 TABLESPOON Sugar; 1 coated Tsp Cornstarch; 2-3 TABLESPOONS white balsamic vinegar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g leaf spinach
2 medium-sized onions
6 (125 g each) Chicken filets
1 collar Sage
6 discs Parma ham
7-10 Tbsp white pepper
2 TABLESPOONS Pine nuts
2 TABLESPOONS Oil
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
125 ml White wine
1 TABLESPOON Sugar
1 coated Tsp Cornstarch
2-3 TABLESPOONS white balsamic vinegar

Directions

1
Clean the spinach, wash it thoroughly and sort it. Peel and finely chop the onions. Wash chicken fillets, dab dry. Wash sage and dab dry. Put some leaves aside for garnishing.
2
Place 2-3 leaves on each fillet and wrap with a slice of ham. Season with pepper. Cut remaining sage into very fine strips. Roast pine nuts in a pan without fat until golden brown.
3
Remove and put aside. Heat the oil in the hot pan. Brown the fillets all around. Fry on medium heat for about 5 minutes on each side. Heat the fat in a pan and sauté half of the onions in it.
4
Add the spinach and allow to collapse while turning several times. Season with salt, pepper and nutmeg. Remove the fillets and keep warm. Sauté the remaining onions and sage in the frying fat. Deglaze with 125 ml water and wine.
5
Bring to the boil, add sugar and simmer for 5 minutes. Stir starch with a little water until smooth. Stir into the boiling liquid and simmer for 1 minute. Season to taste with vinegar, salt and pepper. Mix in pine nuts.
6
Arrange spinach, chicken fillets and sauce on plates. Garnish with sage.