Chicken saltimbocca with cremefine

Ingredients for Chicken saltimbocca with cremefine

Instructions for Chicken saltimbocca with cremefine

To prepare the Chicken saltimbocca with cremefine recipe, please follow these instructions:

Peel and boil potatoes. Boil the spring bulbs with the last minute of cooking time.

Divide each chicken breast across the flat joint, so you have eight thin flat fillets. Also share each slice of parma ham in 2, so you have 8 pieces. Place 2 leaves of sage on each piece of chicken, sprinkle with pepper and put a slice of parma hammer over. Hold it with a toothpick. First step on the "hammer side" for approx. 3 min. And turn them and step for another 5 minutes. Take the filets off the forehead and keep them warm.

Add broth and Cremefine and simmer approx. 5 min. Season the sauce with salt and pepper. Server with cooked spring onions and potatoes sprinkled with herb salt.