MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Anthony's Chicken Saltimbocca
Categories: Poultry, Pork, Wine, Vegetables, Herbs
Yield: 6 Servings
6 Chicken cutlets
6 sl (thin) prosciutto
12 Sage leaves; more for
- garnish
1/2 c Flour
2 tb Butter; divided
1 1/2 tb Olive oil
1/2 c Dry white wine; or more
1/2 c Chicken broth
1/2 Shallot; chopped
Salt & black pepper
1 tb Lemon juice
Lemon slices
Pat each tender dry and sprinkle with a little salt and
pepper. Wrap a slice of prosciutto around a chicken
tender and tuck in two sage leaves, just enough to keep
them in place while cooking. Repeat this step for each
of the chicken tenders.
Place chicken tenders between a long piece of plastic
wrap, and with a rolling pin, gently pound cutlets to an
even 1/4-inch thickness. You want to pound the chicken
after it is nicely wrapped up in prosciutto and sage, in
order to help distribute the flavors and pound the
ingredients into the chicken.
Shovel the flour onto a plate and dip the pounded
chicken in it, lightly coating each side. Heat a
tablespoon of butter and the olive oil in a large pan.
When the butter is melted and starts foaming, add the
chicken cutlets to the pan, sage-side down. Cook 3 to 4
minutes per side, turning once, until lightly browned, a
little crispy and cooked through. Transfer to a plate
and cover to keep warm, while making the sauce.
Add wine to the hot pan and stir with a wooden spoon to
de-glaze the pan. Add in the shallots and a sprinkle of
salt and pepper. Let the wine reduce by half, then add
the chicken broth and reduce by half again. Turn off the
heat and stir in remaining tablespoon of butter (we used
a little less than a Tbsp). Pour over the plated cooked
chicken cutlets and it’s ready to serve with lemon
wedges.
RECIPE FROM:
http://www.fromthelittleyellowkitchen.com
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