Chicken Saltimbocca Recipe - Cooking Index
Chicken Saltimbocca Recipe - Cooking Index
| 4 | Boneless chicken breasts - (abt 1 1/2 lbs) - skin removed | |
| 24 | Fresh sage leaves - (to 48) | |
| 4 | Thin slices prosciutto | |
| 4 tablespoons | 60ml | Olive oil |
| 1/4 cup | 15g / 0.5oz | All-purpose flour - (approximately) |
| 1/4 cup | 59ml | Dry white wine |
| 1/4 cup | 59ml | Marsala or Port |
| 3/4 cup | 177ml | Chicken broth |
| 1 tablespoon | 15ml | Chopped fresh sage |
| Freshly-ground black pepper - to taste |
Pound chicken breasts between sheets of wax paper to a thickness of slightly over 1/4-inch. Put 6 or 7 fresh sage leaves on the less smooth side of each pounded chicken breast. Cover leaves with prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes.
Divide oil between 2 heavy, large skillets over medium-high heat. Dredge chicken in flour and shake off excess. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken. Cover and keep warm.
Divide wine and marsala between skillets and boil, scraping up browned bits, 1 minute. Combine in 1 skillet. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9615) - from the TV FOOD - NETWORK
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