| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 2 | Servings | |
INGREDIENTS
| 1 | Whole boneless skinless | |
| chicken breasts | ||
| Flour seasoned with salt and | ||
| pepper | ||
| 2 | T | Unsalted butter |
| 1/2 | c | Dry white wine |
| 3/4 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 745
Calories From Fat: 234
Total Fat: 26.1g
Cholesterol: 352.5mg
Sodium: 1316.3mg
Potassium: 1941.6mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 108.3g