Chicken saltimbocca from The Best of Fine Cooking: 101 Delicious Chicken Recipes (page 82) by Tasha De Serio

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Notes about this recipe

  • chawkins on October 28, 2016

    This is a de-constructed version: the pounded chicken was pan fried first, the the prosciutto, cut into strips and the sage leaves were fried to a crisp in the remaining oil and removed, the pan was then deglazed with some wine and chicken stock which was then reduced to become a sauce and the chicken returned to the pan to reheat. The crispy prosciutto and sage leaves were sprinkled on top when served. I think I prefer the traditional method, where the flavor of the prosciutto is melded more with the chicken.

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