Recipe courtesy of Edison Mays Jr.
Saltimbocca alla Romana
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 66
- Cholesterol
- 230
- Sodium
- 753
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
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
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.