| 2 | Boneless Chicken Breasts | Cals | g Fat |
| 1 pack | Prosciutto | Cals | g Fat |
| 1 tbsp | Plain Flour | Cals | g Fat |
| 1 tbsp | Olive Oil | Cals | g Fat |
| 1 pack | Sage Leaves | Cals | g Fat |
| 25g | Butter | Cals | g Fat |
| 150ml | Dry White Wine | Cals | g Fat |
| 1 small | Creme Fraiche | Cals | g Fat |
| Pasta | Cals | g Fat |
Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until twice the original size. Lay two rippled slices of Prosciutto on top of each breast and secure with a cocktail stick. Dust each breast lightly with flour, season with salt and pepper.
Put on a large pan of water for the Pasta.
Heat the Olive Oil in a large frying pan and fry the Sage Leaves for about 30 seconds until crisp. Put them to one side on kitchen paper.
Add the butter to the pan and fry the Chicken for 3-4 minutes on each side until brown. Remove the Chicken and put to one side.
Add the Wine to the pan. High heat. Stir well. Let the Wine reduce to about half.
Start cooking the Pasta.
Stir in the Creme Fraiche, then return the Chicken to the pan.
Serve with Sage Leaves on top.
| Main | Cals/100g | Fat/100g |
| Pasta | Cals/100g | Fat/100g |