2 boneless skinless chicken breasts fillets
4 slices of prosciutto or smoked streaky bacon
1 tbsp gluten free plain flour
1 tbsp olive oil
handful of sage leaves
25g lactose free butter
150ml dry white wine
4 tbsp lactose free double cream
cooked gluten free pasta, to serve
Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size.
Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks.
Dust each breast lightly with gluten free flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp.
They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper.
Add the lactose free butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan.
Let the mixture bubble until the wine is reduced by about half. Stir in the lactose free cream, put the chicken back in the pan and heat through.
Scatter the fried sage leaves on top and serve with gluten free pasta tossed with a little olive oil and some freshly chopped sage leaves.
Recipe adapted from: Good Food