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Ingredients
- 3 2-oz chicken breasts
- 3 leaves of sage
- 3 slices of prosciutto
- 4 Tbsp grape seed oil
- Flour for dusting
- 1 tsp garlic, minced
- % cup veal stock
- % cup white wine
- salt and pepper
Details
Preparation
Step 1
Preheat oven to 450'F. Pound the chicken breast into
scaloppine with a mallet. Place a sage leaf on each piece of
chicken, then place prosciutto on top. Lightly tap it to adhere
to chicken. Season the chicken scaloppine with salt and
pepper.
In a large saute pan, heat grapeseed oil. Lightly dust chicken.
with flour and saute the chicken with the prosciutto side down
first until golden brown, then flip to the other side. Saute each
side of the scallopini for approximately 2 minutes. Add garlic,
white wine and veal stock to the saute pan.
Place in oven for approximately 5 minutes. Remove from oven.
Simmer the liquid from the roasting pan until the sauce is
smooth and slightly thick. Serve the sauce over the scallopini
immediately.
Notes: may not need to put in oven if pounded thin enough
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