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

Couscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

4

Serves

14

Ingredients

Couscous

Main Ingredient
View Recipe

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Petti di pollo al forno con pomodoriniTray-baked Chicken with Tomatoes and Olives

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe