Petti di Pollo al Mascarpone, Salvia e Lime
Chicken Breasts in Creamy Sage & Lime Sauce

About This Recipe

Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my chicken breasts in creamy sage & lime sauce for you to enjoy.

Chicken breasts are such a great option for an easy, quick and healthy midweek supper and this creamy sauce has a fabulous citrus kick. I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice.

TwitterFacebook

4

Serves

14

Ingredients

Chicken

Main Ingredient

Meat Dishes, Poultry Dishes

Type

Ingredients

  • 50g Salted Butter, Room Temperature
  • 2 Limes
  • 4 Skinless Chicken Fillets
  • 10g Fresh Sage, Finely Chopped
  • 4 Tablespoons Hot Chicken Stock
  • 100g Reduced-Fat Mascarpone Cheese
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Mushroom Rice

  • 15g Salted Butter
  • 150g Closed Cap Mushrooms, Thinly Sliced
  • 1 Spring Onion, Finely Chopped
  • 450ml Hot Chicken Stock
  • 200g Long Grain Rice (White or Brown)
  • 3 Tablespoons Fresh Flat Leaf Parsley, Finely Chopped

Weight Converter

Found in This Book

Feast your eyes on the finest chicken breasts in creamy sage & lime sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 200ºC/gas mark 6.
  2. Put the butter into a small bowl with the grated zest of 1 of the limes and mix until combined. Set aside.
  3. Using a sharp knife, score each chicken breast with 3 or 4 deep diagonal cuts. Transfer the chicken to a flameproof roasting tray and dot with the lime butter. Squeeze the juice from both limes and pour over the chicken. Sprinkle over the sage and season with salt and pepper. Roast in the oven for 25 minutes.
  4. Meanwhile, prepare the rice. Put the butter into a medium saucepan and fry the mushrooms and spring onions over a medium heat for 5 minutes, stirring occasionally with a wooden spoon.
  5. Pour in the stock and then add the rice together with the parsley. Bring to the boil, cover with a lid and reduce the heat to low. Cook for 20 minutes or until the rice has absorbed all the liquid. Stir occasionally with a wooden spoon and, once ready, season with salt and pepper.
  6. Transfer the cooked chicken onto warm serving plates and cover to keep warm while you make the sauce.
  7. Place the roasting tray in which you cooked the chicken over a medium heat and pour in a tablespoon of the chicken stock. Scrape the bottom of the tray to remove any brown bits and bring to the boil. Reduce the heat and stir in the mascarpone cheese. Add the remaining stock to loosen the sauce, stir all together and check the seasoning.
  8. Pour the sauce over the chicken breasts and serve with the delicious mushroom rice.

GINO’S TIP: To get maximum juice from limes, make sure they are at room temperature and roll them gently between your palms before squeezing them.

Per serving

Kcal 593
Fat 24g
Saturates 14g
Carbs 42g
Sugars 1g
Fibre 2g
Protein 51g
Salt 0.9g

Once you’re done, simply sit back and enjoy your chicken breasts in creamy sage & lime sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Aromatic Meat Stew with Red Wine, Cloves & Juniper Berries

View Recipe

Next Recipe

Couscous Salad With Olives, Asparagus & Grana Padano

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Linguine ai Frutti di MareMixed Seafood Linguine with Chilli & Cherry Tomatoes

I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe