the bittenword at Flickr




Serves 2, 2¼  syns per serving on Red/Extra Easy





2 chicken breasts, all skin and fat removed
4 slices of Parma ham (½ syn per slice)
A tbsp of chopped fresh sage or a tsp of dried
Black pepper
225g mushrooms
300ml chicken stock
2 tbsp Marsala
4 tbsp fat-free fromage frais


1. Flatten the chicken breasts to about 1cm thick – to do this, wrap them loosely in cling film first then beat with a rolling pin.
2. Lay two slices of Parma ham on a board, place a chicken breast on each, and sprinkle over the sage. Add a grinding of black pepper, but no salt, as the ham is salty enough. Wrap the ham round, then take the other two slices of Parma ham and wrap one round each of the fillets.
3. Spray a large frying pan with Fry Light and place over a medium heat. Once the pan is warm, add the chicken fillets and brown on both sides. In the meantime, thinly slice the mushrooms, and take the fromage frais out of the fridge so that it comes to room temperature.
4. When the chicken is browned, add the mushrooms, stock and Marsala, bring to the boil, then reduce the heat to low. Cover and simmer gently for about 10-15 minutes, stirring occasionally and turning the fillets once, until the chicken is cooked.
5. When the chicken is cooked, take the pan off the heat. Remove the chicken and keep warm. Allow the sauce to cool for two or three minutes, then stir in the fromage frais. Do not return to heat or the fromage frais may split. This will affect the look of the dish, but not the taste.
6. Serve with plenty of green veg, and mashed celeriac (or potato if you’re on Extra Easy).

Alternative suggestion: use 2 tbsp half-fat crème fraiche instead of the fromage frais for a creamier taste. This adds 3 syns to the dish, 1½ per serving.

P.S. When I was looking for images, I came across this one, from ChrissyMorin on Flickr – what a great idea for party nibbles. :-)

ChrissyMorin at Flickr