Recipe for Chicken Saltimbocca 2


4 each chicken breast halves, lightly poun; ded to about 1/4 thick
4 each fresh sage leaves
4 each thin slices prosciutto
4 each thin slices provolone cheese
1 all-purpose flour
1 pepper (to taste)
1 tablespoon butter
2 tablespoon olive oil
1 medium shallot, minced
1/2 cup dry white wine (about)
1/2 cup chicken broth (about)
1 a pinch or two of dry sage
1 pepper to taste


Place 1 sage leaf on each piece of chicken, then a slice of prosciutto and a slice of provolone. Fold chicken in half and secure with toothpicks. (If the cheese sticks out of the bundles, I break it off and place in the center before putting in the toothpicks). Coat chicken breast halves with flour mixed with pepper (to taste), shaking off excess flour. Heat butter and oil in skillet over medium heat. Cook chicken until lightly browned on one side, then turn over and lightly brown on the other side. Remove chicken to a plate. (It doesn't need to be fully cooked at this point). Add shallot to the pan and saute until translucent, but not browned. Raise heat to medium-high and add wine and dry sage. Stir to loosen any browned bits in the pan. Reduce by about half. Add chicken broth and chicken bundles. Reduce heat to medium and cook until chicken is done. (Test by piercing with a sharp knife- juices should be clear). Remove chicken to a serving platter. If necessary, continue to reduce sauce- there should be about 1/4 cup. Add pepper to taste, pour sauce over chicken and serve. I usually serve this with linguine with a 4-cheese sauce, or linguine with garlic, pine nuts and olive oil.

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