Escalope Of Chicken Recipe

Time30m

Serves4

served with Jamon, sage & lemon, sauteed potatoes with marsala cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken
Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and black pepper.
2
Assemble the Escalopes
Place a slice of Jamon and 2 sage leaves on each chicken breast. Fold the chicken over to encase the filling and secure with toothpicks if necessary.
3
Sear the Chicken
In a large skillet, heat the olive oil and butter over medium heat. Add the chicken escalopes and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and cover to keep warm.
4
Make the Sauce
In the same skillet, squeeze the juice of the lemon and scrape up any brown bits. Add a splash of water or chicken stock if needed to deglaze. Cook for 2 minutes, then add the Marsala cream (see below for preparation) and stir to combine.
5
Serve
Place the escalopes on a plate, drizzle with the sauce, and serve with sautéed potatoes.