Saltimbocca chicken fillets

Name: Saltimbocca chicken fillets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 4 discs Parma ham (about 10 g each); 7-10 Tbsp some sage leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tablespoons (20 g) Olive oil; 125 g white ribbon noodles; 1 collar (approx. 125 g) Spring onions; 1/8 l Vegetable broth (instant); 150 g ripened cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
4 discs Parma ham (about 10 g each)
7-10 Tbsp some sage leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tablespoons (20 g) Olive oil
125 g white ribbon noodles
1 collar (approx. 125 g) Spring onions
1/8 l Vegetable broth (instant)
150 g ripened cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Lemon Pepper
7-10 Tbsp wooden skewers

Directions

1
Wash the chicken fillets and pat them dry. Stick 1 slice of ham and 1-2 sage leaves on each with a wooden skewer. Season the fillets with salt and pepper and fry them in hot oil while turning for about 15 minutes. Meanwhile cook the noodles in boiling salted water for about 8 minutes. Clean, wash and cut the spring onions into large pieces. Remove the chicken fillets from the pan and keep warm. Fry spring onions in frying oil for 3-5 minutes.
2
Add stock and cream and bring to the boil once. Stir in sauce thickener and bring to the boil again. Season with salt and lemon pepper. Drain the pasta and chill in cold water. Drain. Arrange two chicken fillets each with noodles and sauce on a plate