Friday, November 03, 2006

Chicken Saltimbocca

From Food Network Kitchens Making It Easy

Instang flour for dredging, such as Wondra
4 boneless, skinless chicken breast halves (about 1 to 1 1/2 pounds)
Fresh ground black pepper
16 fresh sage leaves
4 thin slices prosciutto (about 2 ounces)
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
5 ounces cremini mushrooms, sliced
2 cloves garlic, smashed
1/2 C dry Marsala wine
3 Tbsp water
1/3 C creme fraiche
2 Tbsp chopped fresh flat-leaf parsley
Kosher salt

Preheat the oven to 375. Put the flour in a shallow dish. Lay the chicken breasts smooth side up on a piece of waxed paper and season lightly with pepper. Lay 3 sage leaves across the top of each chicken breast and then wrap with a slice of prosciutto, tucking the ends of the prosciutto underneath. Heat a large skillet over medium-high heat; add the oil and butter. Dredge the wrapped chicken in the flour, shaking off excess. Place the chicken in the pan with the prosciutto seam side down and cook, turning once, until ilghtly browned on both sides, about 5 minutes in all. Transfer the chicken to a roasting pan and bake, uncovered, about 10 minutes.

Turn the heat under the skillet to high. Add the mushrooms and garlic and cook, stirring, until the mushrooms brown, about 4 minutes. Add the Marsala and the remaining sage leaves and bring to a boil, scraping up any browned bits with a wooden spoon; cook until the liquid is almost gone. Add the water, pull the pan off the heat, and swirl in the creme fraiche and parsley, if using. Season the sauce with salt and black pepper to taste. Pool the mushroom sauce on individual plates or on a serving platter and arrange the chicken pieces on top.

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