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Sunday, October 11, 2015

An experiment.............

Several friends have been asking for recipes I've mentioned on FB so I thought I would try this.     Please share your opinion on whether you want me to occasionally do this on days I wouldn't otherwise be posting.     Thanks.




CHICKEN SALTIMBOCCA     FOR 2

2 CHIX BREASTS, BONELESS AND SKINLESS, TRIMMED
1/ 4 CUP FLOUR
SALT AND PEPPER
1 TLB MINCED SAGE    (plus extra for noodles)
4 LARGE SAGE LEAVES FOR LATER
4 THIN (BUT NOT SHAVED THIN) SLICES PROSCIUTTO    -   ABOUT 1.5 OUNCES
2 TLB OLIVE OIL
3/ 4 CUP DRY WHITE WINE
1 TSP LEMON JUICE
2 TLB BUTTER, CUT INTO 4 PIECES AND CHILLED
1 TLB MINCED FRESH PARSLEY    (plus extra for noodles)

HALVE EACH CHICKEN BREAST HORIZONTALLY SO THEY ARE TWO THIN PIECES THEN POUND THEM TO ABOUT 1 /4 INCH THICK.
   
COMBINE FLOUR AND 1/ 2 TSP PEPPER IN SHALLOW DISH.

PAT CHIX DRY WITH PAPER TOWELS.     WORKING WITH 1 CUTLET AT A TIME, DREDGE IN FLOUR MIXTURE, SHAKING OFF EXCESS.   LAY CUTLET FLAT AND SPRINKLE EVENLY WITH MINCED SAGE.     PLACE 1 PROSCIUTTO SLICE ON TOP, COVERING SAGE AND PRESS LIGHTLY TO ADHERE.

HEAT 2 TLB OIL IN 12 INCH SKILLET OVER MED HIGH HEAT UNTIL SHIMMERING.    ADD 4 RESERVED SAGE LEAVES AND COOK UNTIL LEAVES BEGIN TO CHANGE COLOR AND ARE FRAGRANT    ABOUT 45 SECONDS.    USING TONGS, TRANSFER SAGE LEAVES TO PAPER TOWEL LINED PLATE AND SET ASIDE.

PLACE THE 4 CUTLETS IN SKILLET, PROSCIUTTO SIDE DOWN AND COOK OVER MED HIGH HEAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES.    USING TONGS, FLIP CUTLETS, REDUCE HEAT TO MEDIUM AND CONTINUE TO COOK UNTIL NO LONGER PINK AND LIGHTLY BROWNED ON SECOND SIDE, ABOUT 3-5 MORE MINUTES.

TRANSFER TO PLATTER AND COVER LIGHTLY WITH TIN FOIL.

DISCARD ALL OIL IN PAN.   ADD WINE, SCRAPING UP ANY BROWNED BITS.   BRING TO A SIMMER AND COOK UNTIL REDUCED TO  1 /2 CUP.   STIR IN LEMON JUICE.    REDUCE HEAT TO LOW AND WHISK IN CHILLED BUTTER, ONE PIECE AT A TIME.

OFF HEAT, STIR IN PARSLEY AND SEASON LIGHTLY WITH SALT AND PEPPER.    (GO EASY ON SALT BCZ THE PROSCIUTTO HAS PLENTY)

PLACE ONE CUTLET ON EACH PLATE - POUR SAUCE OVER CUTLETS AND TOP EACH WITH A SAGE LEAF.

THERE WILL BE TWO LEFT OVER FOR DINNER ANOTHER NIGHT.


SERVED WITH:

WIDE EGG NOODLES - SLIGHTLY UNDERCOOKED,      PUT FROZEN PEAS IN COLANDER B4 DRAINING NOODLES.   RETURN TO PAN, ADD 2 TLB BUTTER, PINCH OF SALT, EXTRA SAGE AND PARSLEY .   STIR AND KEEP WARM UNTIL SERVED.





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