| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
2 |
Servings |
INGREDIENTS
| 1 |
|
Whole boneless skinless chicken breasts |
|
|
Flour seasoned with salt and pepper |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Dry white wine |
| 3/4 |
ts |
Dried sage; crumbled |
| 2 |
oz |
Prosciutto; julienned |
INSTRUCTIONS
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@aol.com> on Mar 29, 1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”