Chicken Alla Romana

 For me, Romana cuisine has little similarity with marocco, spicy flavor and is always tempting, not only look pretty from the side view, but also the taste.

INGREDIENTS
4 x 125g chicken breast fillets
4 prosciutto slices
12 sage leaves
1 tbs olive oil
40g unsalted butter
150ml Marsala
100ml chicken stock
1 tbs lemon juice
200g green beans, trimmed, shredded
2 tbs toasted slivered almonds

DIRECTIONS
1. Flatten each chicken fillet with a rolling pin between 2 sheets of baking paper to a uniform thickness. Season, then place a slice of prosciutto and a sage leaf on top of each and secure with a toothpick.

2. Heat the oil and 20g butter in a skillet over medium heat and cook chicken, prosciutto downside, for 5 minutes or until the ham starts crispy. Turn chicken, add remaining 8 sage leaves to the pan, then cook for 5 minutes. Remove from pan, cover with foil and aside to rest.

3. Return to the saucepan from the heat, add the Marsala, broth and lemon juice and cook for 2-3 minutes until reduced and syrupy.

4. Meanwhile, cook the beans in a pot of boiling salted water for 2 minutes. Drain, return to pan with remaining almonds and 20 g butter, then season and stir to combine.

5. Serve chicken with sauce and beans.