The following is a version of the recipe from owner Greg Carelli
From Carelli's kitchen and my fingertips to yours...
Chicken Saltimbocca (serves 4)
Ingredients:
- 2 medium baking potatoes
- 4 -boneless, skinless chicken breasts
- 12 fresh sage leaves
- 4 1/2 ounces prosciutto
- 3T olive oil
- 1 t fresh ground black pepper
- 1 T minced parsley
- 3 T flour
- 4 ounces white wine
- 16 ounces chicken broth
- 4 slices provolone cheese
Directions:
- Rinse potatoes and cut lengthwise into eighths, making long wedges.
- Roast potatoes in a 350 degree oven fro 15-20 minutes.
- Place two large sage leaves on top of each chicken breast and cover them with a slice of prosciutto.
- Using a meat mallet, pound the layered meat until they are uniformly flat and about 1/4 inch thick. Dredge them in flour.
- Heat the oil in a saute pan that is large enough to hold all four chicken breasts.
- Add the pepper, parsley and chicken breasts with the prosciutto facing down.
- Saute until the prosciutto is brown and the chicken is cooked halfway.
- Sprinkle flour over the chicken and the pan and turn the breasts over.
- Stir until the flour is completely absorbed by the oil and then carefully add the wine.
- Simmer until thickened (about a minute) and then add chicken broth.
- Stir and simmer until the sauce is thick and smooth and the chicken is completely cooked, about 4 -6 minutes.
- Place a slice of provolone over each chicken breast (the prosciutto should now be facing up) and allow it to melt.
- Place four potato wedges and one chicken breast on each plate.
- Pour the sauce from the saute pan over the top and garnish with more minced parsley and fresh sage leaves.
