Recipe courtesy of Edison Mays Jr.
Episode: Garde Manger
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Carefully flatten the breasts with the smooth side of a meat mallet, in between 2 pieces of plastic wrap. Place 1 sage leaf and 1 slice of prosciutto on each chicken breast and spear them onto the breast with a wooden toothpick. In a large frying pan, melt 1 tablespoon of butter. Add the breasts and pan-fry 2 to 3 minutes on each side. Lightly season the breasts with salt and pepper. Remove breasts from pan and keep warm.

Dilute the pan juices with 1/4 cup white wine and bring to a rapid boil. With a heat resistant whisk, dissolve 1 tablespoon of butter into the sauce. Season with salt and pepper and return the breast to the pan and heat them up quickly.

Serve on a preheated platter and drizzle with the pan juices.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

IDEAS YOU'LL LOVE

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Saltimbocca alla Romana

Saltimbocca alla Romana

Recipe courtesy of Debi Mazar|Gabriele Corcos

Saltimbocca Alla Romana

Recipe courtesy of Tyler Florence

Saltimbocca alla Romana

Recipe courtesy of Edison Mays Jr.

Crostini Alla Romana

Recipe courtesy of Giada De Laurentiis

Baccala alla Romana

Recipe courtesy of Jody Williams

Gnocchi alla Romana

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking