"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Saltimbocca Recipe

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This recipe for Chicken Saltimbocca, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary Plante
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
24 to 48 fresh sage leaves
4 thin slices prosciutto
4 tablespoons olive oil
1/4 cup all-purpose flour
1/4 cup dry white wine
1/4 cup marsala wine
3/4 cup chicken broth
1 Tbsp chopped fresh sage
Freshly ground black pepper

Directions:
Directions:
Pound chicken breasts between sheets of wax paper to a thickness of 1/4-inch. Put 6 or 7 fresh sage leaves on the less smooth side of each pounded chicken breast. Cover leaves with prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes. Divide oil between 2 heavy, large skillets over medium-high heat. Dredge chicken in flour and shake off excess. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken. Cover and keep warm. Divide wine and marsala between skillets and boil, scraping up browned bits, 1 minute. Combine in 1 skillet. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve.

 

 

 

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