Chicken breast with prosciutto and sage - gourmet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole boneless skinless chicken breasts | |
| Flour seasoned with salt and pepper | ||
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Dry white wine |
| ¾ | teaspoon | Dried sage; crumbled |
| 2 | ounces | Prosciutto; julienned |
Directions
Halve chicken breast lengthwise and flatten slightly between sheets of plastic wrap.
Dredge the chicken lightly in the seasoned flour. In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the chicken, patted dry and seasoned with salt and pepper to taste, for 2 minutes on each side, or until it is browned lightly. Transfer the chicken with tongs to a heated plate and keep it warm, covered, in a prehated 250 oven.
To the skillet add the white wine and the sage, bring to a boil, stirring and boil 1 minute. Add the chicken with any juices that have accumulated on the plate and the prosciutto, simmer the mixture, covered for 4 to 5 minutes, or until the chicken is springy to the touch and just cooked through, and season it with salt and pepper. Transfer the chicken to 2 plates and spoon the prosciutto sauce ove rit.
Serves 2.
Recipe by: Gourmet's In Short Order Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998