Always looking for a new way to make chicken breast, I had this recipe from Epicurious.com in my recipe box for a couple of years. It's pretty similar to what I've already made many, many times before, but distinct in it's own way.
It came out petty good, my only comment is that the sauce was too tangy so I'd probably omit the lemon next time around.
Serves 2
2 Boneless Chicken Breasts
4 Fresh Sage Leaves
4 Salami Slices
1/2 C Flour
1 Tbsp. Butter
1 Tbsp. Olive Oil
2 Tbsp. White Wine
2 Tsp. Flour
1/2 C. Chicken Broth
-Place chicken between 2 sheets of plastic wrap on work
surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle
chicken with salt and pepper.
-Place 2 sage leaves atop each chicken
breast half. Top each chicken breast with 2 prosciutto slices, pressing
to adhere.
-Spread 1/2 cup flour on plate. Turn chicken in flour to
lightly coat both sides.
-Melt butter with oil in large nonstick skillet over
medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
Turn chicken over and cook just until cooked through, about 3 minutes.
Transfer to platter and cover to keep warm; reserve skillet.
-Whisk wine with remaining 2 teaspoons flour in small
bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine
mixture; whisk until sauce thickens slightly, about 30 seconds. Season
to taste with salt and pepper. Spoon sauce over chicken.
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