Chicken Wrapped in Ham and Sage

Ingredients

• 400 g penne
• 4 chicken breast fillets
• 0.5 bunch sage
• 8 slices Parma ham
• 3 tbsp butter
• 2 tbsp cognac
• 100 ml poultry stock
• 100 ml whipping cream
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of salted water according to package instructions until al dente. Pat the chicken dry and lay a few sage leaves on each fillet, then wrap with two slices of ham per piece. In not too hot butter (2 tbsp), brown the chicken on all sides. Transfer to a preheated oven at 120°C (250°F) for about 15 minutes to finish cooking.

2. 2.

   Meanwhile, in the same pan, crisp the remaining sage leaves in 1 tbsp butter until golden. Remove and drain on kitchen paper. Deglaze the pan with cognac, then add cream and stock, reducing until slightly thickened. Season with salt and pepper.

3. 3.

   Drain the pasta and arrange it on warmed plates. Place the chicken pieces on top, drizzle with the sage‑butter sauce, and serve immediately.