400 g, quartered
skinless chicken breast
450 g, fat trimmed ( Buy 500g)
prosciutto fat trimmed
45 g, 4 slices, (50g) thinly sliced
30 g, leaves, shredded (¼ cup)
white wine vinegar
1 medium, wedges, to serve
- Boil, steam or microwave potatoes until tender. Drain.
- Meanwhile, cut chicken breasts in half horizontally. Cover with a sheet of baking paper and use a meat mallet or rolling pin to gently pound to about 5mm thick.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 3–4 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
- Heat remaining oil in same pan over medium-high heat. Add prosciutto and sage and cook, stirring, for 2–3 minutes or until crisp. Add vinegar and cook, stirring, for 1 minute. Add potatoes and cook, stirring, for 5–6 minutes, or until golden. Drizzle chicken with any pan juices and serve with potato mixture and lemon wedges.