Saltimbocca alla Romana
- 4 boneless, skinless chicken breasts
- 4 sage leaves, fully grown
- 4 slices prociutto ham
- 2 tablespoons butter
- Salt and freshly ground black pepper
- 1/4 cup dry white wine
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.
Recipe courtesy Edison Mays Jr.