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Fast & Easy Dinner: Chicken With Prosciutto and Sage

YumSugar — Fri, 02 Jan 2009 08:00:15 -0800

If you shy away from saltimbocca because you don't eat veal, then do yourself a favor and try this twist on the classic Roman dish, which uses chicken in place of beef. The sage and prosciutto fulfill the recipe's promise to "jump in the mouth."

Dredging the chicken in flour creates a delicate, velvety texture, and a wine broth keeps the meat from being too dry. It's a just-salty-enough gourmet flavor that's quick to achieve.

To get the recipe, read more.

Chicken With Prosciutto and Sage
From Everyday Food

Ingredients

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 (6 to 8 ounces each) chicken cutlets
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

Directions

In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Serves 4.

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Definition: Saltimbocca

YumSugar — Mon, 29 Dec 2008 13:00:10 -0800

Saltimbocca
Popular in Italy and especially Rome, saltimbocca is a dish made traditionally with veal cutlets but sometimes with chicken or pork. The meat is usually pounded thin and wrapped in or topped by prosciutto and sage leaves.

Often cooked in white wine and butter or oil, the veal is then seasoned with its own sauce and sometimes capers. Saltimbocca means "jumps in the mouth" in Italian.

Source

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