Chicken Saltimbocca With Creamy Spinach Pasta - cooking recipe

Ingredients

1 None onion, finely chopped
2 cloves garlic, finely chopped
4 tbsp oil
1 packet frozen spinach (450g)
100 ml vegetable stock
3-4 sprigs sage
4 small chicken fillets (about 115g each)
4 slices prosciutto (about 10g each)
200 g pasta, such as fettuccine
4 tbsp dry white wine
250 g creme fraiche
None None grated nutmeg
None None 4 wooden skewers

Preparation

Heat 2 tbsp oil and saute onion and garlic. Add spinach and vegetable stock and bring to a boil slowly, stirring frequently.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, lay open chicken fillets on a clean work surface. Place 1 sage leaf and 1 slice of prosciutto on top of each fillet, close and secure with skewers. Heat 2 tbsp oil, saute meat over medium heat for about 6 mins per side then remove from heat. Fry remaining sage leaves very briefly in hot oil then drain on paper towels. Deglaze pan with wine and let reduce slightly.
To finish, add sour cream to spinach, season and add nutmeg to taste. Add pasta and toss. Serve with chicken saltimbocca on top, garnished with fried sage and drizzled with pan sauce.