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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Saltimbocca with Escarole and Beans Recipe

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This recipe for Chicken Saltimbocca with Escarole and Beans is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless Chicken breast about 7 oz each
1 tbsp sage leaves (cut in fine strips)
4 thin slices Prosciutto
flour
4 tbsp olive oil
3 large garlic cloves, peeled and minced
1 large bunch escarole (1.5 lb) trimmed and coarsely chopped
1 can cannellini beans undrained
1 cup chicken broth
1 lb broccoli crowns cut into large pieces stems attached
4 tbsp Parmesan cheese
Directions:
Directions:
1. Bring large pot of salted water to a boil
2. Place Chicken breast smooth side up in a plastic bag. Put 1/4 sage leaves and 1 slice proscuitto on top of each breast. Pound both sides of breast to even thickness to about 1/4 inch. Pepper to taste and dust with flour.
3. Heat 2 tbsp oil in skillet on medium high until oil begins to faintly smoke. Add Chicken. When edges begin to change color turn. Continue cooking until internal temperature reaches 165 degrees, 5 to 8 minutes. Remove to platter.
4. Reduce heat to Medium, add remaining olive oil to pan and add garlic, cook 30 seconds. Add Escarole, beans and broth, salt and pepper to taste. Cover and cook 3 minutes to wilt escarole.
5. Uncover, cook 10 minutes stirring occasionally (it will be soupy) while this is cooking, blanch broccoli in boiled salted water, until crisp tender, 3 to 4 minutes. Drain and keep warm. Return Chicken to skillet on top of greens. Allow Chicken to warm through 3 to 5 minutes.
6. Arrange Broccoli on platter. Top with Greens, beans and chicken, sprinkle Parmesan cheese on top.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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