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Recipe from: COOKING LIVE with Sara Moulton
4 boneless chicken breasts, about 1 ½ pounds, skin removed
24 fresh sage leaves, to 48
4 thin slices prosciutto
4 tablespoon olive oil
¼ cup all-purpose flour, approximately
¼ cup dry white wine
¼ cup marsala or Port
¾ 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 ¼-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. Sauté 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 ⅓ cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve.