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Chicken Escalopes with Sage and ProsciuttoTheWorldWideGourmet.com

Flavors of Italy

Total time: 30 to 60 min

Preparation time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:187.4 kcal

Proteins:13.3 g

Fats:13 g

Carbohydrate:2.2 g

Fibers:0.3 g

Sugar:0.3 g

Cholesterol:51 mg

Sodium:237.6 mg

Calcium:23.3 mg

Energy:400 kcal

Proteins:28.4 g

Fats:27.8 g

Carbohydrate:4.8 g

Fibers:0.7 g

Sugar:0.6 g

Cholesterol:108.8 mg

Sodium:507 mg

Calcium:49.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

small slices of prosciutto

4

boneless skinless chicken breasts

15

ml

all purpose flour

45

ml

fresh chopped sage

freshly ground pepper

30

ml

extra virgin olive oil

25

g

unsalted butter

240

ml

dry white wine

METHOD

  1. Place the chicken breasts between two sheets of plastic wrap and flatten them into thin escalopes about 5 mm (1/4") thick.
  2. Combine the sage, flour and pepper and coat the escalopes with this mixture.
  3. In a large sauté pan, heat the butter and oil and brown the escalopes for about 3 minutes on each side, or until nicely colored. Don't fry too many at once: use two pans if necessary.
  4. Place 2 slices of prosciutto on each escalope; turn quickly so that the prosciutto-side is down in the skillet. Fry for 1 minute. Turn onto a plate (prosciutto up) and keep hot while the other escalopes are cooking. You could also place the prosciutto on the chicken just before serving if you prefer.
  5. Add the remaining flour and sage to the frying pan, make a roux with the juices, then add the wine. Bring to a boil, stirring well, and cook for about 3 minutes or until the sauce is reduced by half, stirring constantly.
  6. Just before serving, place a small amount of sauce on each escalope. Serve with a green vegetable and new potatoes.

..........
In collaboration with Parrma and the Italian Trade Commission

WINE SUGGESTIONS

Chardonnay

Sauvignon

Riesling



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