| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 skinless, boneless chicken breasts 4 slices prosciutto ham, thinly sliced 8 whole sage leaves 2 Tbs sage chiffonade 1 Tbs chopped parsley 4 2oz slices of mozzarella 8 oz chicken stock 1 Tbs garlic, chopped 3 oz white wine 1-1/2 Tbs butter 2-3 Tbs peas (optional in sauce) Salt and freshly ground black pepper 1 cup all purpose flour for dredging Olive oil |
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Instructions:
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1. Flatten and tenderize chicken breasts by pounding them between two pieces of plastic wrap (to about 3/8" thick). Place 2 whole sage leaves on top of each piece, then top that with a slice of prosciutto. Pound one more time to adhere the prosciutto to the chicken. 2. Dredge each piece of chicken in flour then saute in olive oil. Brown the prosciutto side first, then turn over for 1 minute. When done, transfer to a sheet pan. Top each piece of chicken with a slice of mozzarella. Finish in a hot oven for 1 minute. 3. In the same skillet where the chicken was cooked, add the garlic and brown lightly. Add a little flour and cook a minute. Add the white wine and reduce by half. Add the chicken stock and reduce. (Thicken with a light roux if necessary.) 4. Add sage chiffonade, some freshly chopped parsley, then finish with whole butter and peas. 5. Sauce the bottom of the plate and place the chicken on top. Serve hot. |
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Related recipes:
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None |
2001-03-11