Rinse chicken breasts under cold running water, dry and rub with pepper and sage. Wrap each fillet in a slice of ham and pin with toothpicks.
Heat clarified butter and fry fillets on both sides. Remove, keep warm, boil off the juices with Marsala, fold in the crème fraîche, let it boil up briefly and season the sauce with salt.
Remove the toothpicks from the fillets, place them in the sauce and heat for about 2 minutes.
Frying time: 10-15 min
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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