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| CHICKEN SALTIMBOCCA |
| 4 Servings |
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| INGREDIENTS |
4 each 8 oz Free Range Chicken breasts, split, trimmed and
slightly pounded
1/2 c Flour, seasoned with Kosher Salt and Fresh Ground
Black Pepper
1/4 c Oil Blend, 80% Salad Oil and 20% Olive Oil
1 1/2 c Shiitake Mushrooms, sliced
3 T Shallots, fine diced
2 T Garlic, minced
2 T Fresh Sage, fine diced
1 T Kosher Salt and Fresh Ground Black Pepper
4 oz Imported Proscuitto, thinly sliced and julienne
8 oz Marsala Wine
4 oz Veal Glaze
2 oz Unsalted Butter, softened
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| METHOD: |
| Dust chicken with the seasoned flour, removing excess flour,
set aside.
Heat oil in a large sauté pan; add chicken breasts, sauté 2
minutes over high heat.
Flip chicken breasts and add shallots, garlic, sage, salt, pepper
and proscuitto, sauté for another minute or 2.
Deglaze with Marsala wine, let cook for 1 minute and add veal
glaze, turn down heat to medium and simmer for 2 to 4
minutes, turning chicken once.
Remove the chicken from the pan and reduce sauce for
another 2 to 3 minutes, whisk in butter and pour over chicken
breasts.
Note: For more sauce, add a few more ounces of veal glaze.
Serving suggestions: Serve with garlic or chive mashed
potatoes and garnish with fresh chives. |
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