Friday, May 8, 2015

chicken saltimbocca

These tasty prosciutto wrapped chicken tenders are drizzled with a delicious wine sauce and are actually quite easy and quick to make. From Food and Wine.

makes 4 servings


1 lb. thick asparagus
8 chicken tenders, pounded ⅛ in thick
salt and ground pepper
16 sage leaves
8 slices of prosciutto (you can also substitute pancetta or bacon)
flour for dusting (I used spelt but any flour even gluten free or tapioca or potato starch should work well)
1 cup dessert wine such as sherry or moscato
½ cup chicken stock
4 Tbsp. unsalted butter
2 Tbsp. chopped parsley

1. Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 2-3 minutes. Drain and cool under cold running water; drain and pat dry.
2. Season the chicken with salt and pepper and place 2 sage leaves on top. Wrap each in a slice of prosciutto, pressing to adhere. Put the flour in a large dish and dredge the chicken, dusting off the excess.
3. Set a rack over a baking sheet. Heat 2 Tbsp. of olive oil in a large skillet. Add half of the chicken and cook over moderate heat, turning once, until golden and almost cooked through, about 3 minutes. Transfer to the rack and repeat with remaining chicken.
4. Add the wine and stock to skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Transfer the chicken and asparagus to a platter and pour the sauce on top. Repeat with remaining sauce, chicken and asparagus. and top with parsley.

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