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
Ingredients
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
Method
Method
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.
No comments:
Post a Comment