Friday, 20 October 2017


“I like chicken a lot because chicken is generous - that is to say, it’s obedient. It will do whatever you tell it to do.” - Maya Angelou

We once had this dish in a restaurant and we enjoyed it very much. A friend gave us the recipe, which we then made at home and it was quite a good approximation of the restaurant dish. 

Chicken Saltimbocca
2 skinless chicken breast fillets
Salt and pepper
2 thin slices prosciutto
2-4 fresh sage leaves
1½ teaspoons all-purpose flour
1 tablespoon butter
1 tablespoon extra-virgin olive oil
¾ cup dry Marsala 

Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of just under one centimeter (don’t hit so hard that they break up). Season with salt and pepper.
Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour. Heat butter and oil in a large skillet over medium heat.
Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it's done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.
Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken.
Accompany with a fresh seasonal salad and some dry white wine.

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