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Saltimbocca Chicken Breasts ****
Servings: 2
(chicken)
2 boneless skinless chicken breasts (4-6 oz each)
pepper
2 oz provolone cheese, divided into two sticks*
4 slices prosciutto,
1 tsp olive oil
1 tsp butter
(sauce)
1 tbsp shallots, minced
2 tbsp butter
1/4 dry white wine
1/3 cup chicken broth
1 1/2 tbsp lemon juice
1 tsp minced fresh sage or 1/4 tsp dried sage
(chicken)
+ pre-heat oven to 400
+ season chicken with pepper
+ wrap chicken around cheese
+ wrap prosciutto around chicken
+ in skillet at med-high heat warm oil and butter
+ for 6-8 min saute chicken turning to brown on all sides
+ back chicken on a rake in preheated oven for 5 min
(sauce)
+ using same skillet saute shallots in 1 tbsp butter till shallots are soft
+ add wine
+ simmer on high until nearly evaporated
+ add broth and lemon juice
+ simmer till reduced by half (3 min)
+ add sage and remaining butter
+ poor sauce over chicken
+ serve with some light pasta dish or triple the sauce and serve with rice
* this wasn't available so I took some sliced provolone and rolled it up as tightly as I could. I broke into stight stacks instead of rolling but it worked.
:F_P:#####################
Saltimbocca_Chicken_Breasts
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