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Chef Don's
Favorite Poultry Recipes
Chicken Saltimbocca
Serves 4
4
Chicken Breasts
4 oz. Prosciutto, sliced extra thin
3
oz. Sage leaves
2-3 Tbsp. Olive Oil
1 Tbsp. Butter
1/4 cup Chicken Stock
1/4 cup White Wine
1 tsp. Shallots
1
tsp. Garlic
1 Tbsp. Parsley
1
tsp. Butter
Salt and Pepper to taste
Preheat oven to 350°. Butterfly each chicken breast and pound
lightly until the are a uniform thickness. Reserve 1/4 of the
Prosciutto and 1 ounce of the sage. Julienne the reserved Prosciutto
and sage and leave aside. Line one half of each chicken breast with the
remaining sage and then cover with the Prosciutto. Fold the chicken
back over and secure with a toothpick. Heat 1 Tbsp. of butter and the
oil in a sauce pan. Sauté the chicken on each side until golden
brown and almost fully cooked. Remove the chicken to a sheet pan and
place in the oven. Add the shallots and the reserved Prosciutto to the
pan and sauté for 1 minute. Add the garlic and the remaining
sage and sauté for 1 minute. Add the wine and the stock and
reduce by 2/3. Add the parsley and 1 tsp. butter. Season with salt and
pepper. Remove the sauce from the heat. Plate the chicken and spoon the
sauce over the chicken. Garnish with fried sage leaves and serve. |
Fried Sage Leaves
Serves 4
8 large Sage Leaves
1/4 cup Olive Oil
In a small pot heat the olive oil. Add some of the sage to the oil and fry until crisp.
About 2 minutes. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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