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🍽️ Crispy Chicken with Peppers and Sage

314 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 120 g each)
• salt
• pepper (from a mill)
• 2 slices prosciutto
• 4 sage leaves
• 2 tbsp olive oil
• 125 ml dry white wine
• 75 ml poultry stock
• basil (for garnishing)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the core from the peppers.
3. 3. Cut the peppers into thin strips.
4. 4. Clean the celery.
5. 5. Remove any strings from the celery.
6. 6. Slice the celery.
7. 7. Peel the onion.
8. 8. Cut the onion into thin wedges.
9. 9. Wash the spring onions.
10. 10. Trim the ends of the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Rinse the meat briefly with water.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Season the meat with salt and pepper.
15. 15. Cut the ham slices in half.
16. 16. Rinse the sage leaves briefly.
17. 17. Pat the sage leaves dry.
18. 18. Place half a slice of ham on each chicken cutlet.
19. 19. Place a sage leaf on top of the ham.
20. 20. Secure the meat with a toothpick.
21. 21. Heat oil in a large pan.
22. 22. Fry the cutlets on all sides until well browned.
23. 23. Pour the wine into the pan.
24. 24. Add the meat broth.
25. 25. Simmer the dish over medium heat for about 8 minutes.
26. 26. Turn the meat occasionally while cooking.
27. 27. Heat oil in a second pan.
28. 28. Sauté the prepared vegetables for 2 to 3 minutes.
29. 29. Add a little water to the vegetables.
30. 30. Cook the vegetables with the lid on over medium heat for about 5 minutes.
31. 31. Season the vegetables with salt, pepper, and a pinch of sugar.
32. 32. Serve the chicken on top of the pepper vegetables.
33. 33. Garnish the dish with fresh basil.

Nutrition per serving

• kcal: 314
• Protein: 51 g · Fett/Fat: 9 g · Carbs: 0 g