Chicken Saltimbocca

Recipe By: COOKING LIVE with Sara Moulton
Serving Size: 4
Categories: Poultry, Main Dish

4 boneless chicken breasts - (abt 1 1/2 lbs) ; skin removed
24 fresh sage leaves - (to 48)
4 thin slices prosciutto
4 tablespoon olive oil
1/4 cup all-purpose flour - (approximately)
1/4 cup dry white wine
1/4 cup marsala or Port
3/4 cup chicken broth
1 tablespoon chopped fresh sage
Freshly-ground black pepper ; to taste

Pound chicken breasts between sheets of wax paper to a thickness of
slightly over 1/4-inch. Put 6 or 7 fresh sage leaves on the less
smooth side of each pounded chicken breast. Cover leaves with
prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes.
Divide oil between 2 heavy, large skillets over medium-high heat.
Dredge chicken in flour and shake off excess. Saute chicken about 2
minutes per side or until color changes throughout. Remove chicken.
Cover and keep warm.
Divide wine and marsala between skillets and boil, scraping up browned
bits, 1 minute. Combine in 1 skillet. Add stock and boil until
reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper
to taste; salt may not be needed. Pour sauce over chicken and serve.

This recipe yields 4 servings.

Formatted by Joe Comiskey -





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