Recipe time... chicken, prosciutto, and sage roll-ups.

[rivka]

I can't stop thinking about the dinner I made last night, and wishing there were leftovers to have for lunch today.

I took some thin-sliced chicken breasts (if you can't get those, pound regular chicken breasts flat with a mallet) and topped each one with a slice of prosciutto and two fresh sage leaves. Then I rolled them up tightly and seasoned the tops with salt and pepper. I sauteed the roll-ups (you want to start out seam-side down) in olive oil over medium-high heat for 10-15 minutes, until they were cooked through in the middle and were golden-brown and a little bit crisp on the outside.

Then I made a pan sauce with the drippings. I added a half-cup of white wine, about a third of a cup of chicken broth, and three or four more sage leaves chopped up; boiled it all for a few minutes to cook off the alcohol and concentrate the flavors; and finished it with a chunk of butter.

It was YUM. I am desperately hungry for more.

Comments

[chargirlgenius.livejournal.com]

Damn, that sounds tasty. We even have sage down in our pathetic little garden... I'll bet veal scallopini cuts would work too, if you're not anti-veal.

Thanks for the appetizer - Lunchtime!

[cliosfolly.livejournal.com]

That sounds *delicious*.

[moobabe.livejournal.com]

That sounds SO GOOD. And what am I having for lunch? Leftover pizza. Bleh.

[wcg.livejournal.com]

Oh, that looks marvelous.

[tammylc.livejournal.com]

That sounds absolutely delightful. Yum. Did you slice them in little rounds for presentation?

[rivka.livejournal.com]

No, I just put whole rolls on our plates. For a larger roll I might've sliced them, but it seems like it would've been too finicky for these little things that were maybe two inches in diameter.

But I don't tend to pay much attention to presentation anyway.

[ororo.livejournal.com]

Sounds delicious.

[namedphoenix.livejournal.com]

Thta sounds fantastic! I think I'll try it. Maybe also over rice? Or lentils?

[rivka.livejournal.com]

I served it alongside rice, and spooned the sauce over both. I'm not sure how well lentils would match the flavor, but I confess that my experience of lentils is pretty firmly mired in hippiedom.

Couscous would also be a nice accompaniment.

[lyrical1.livejournal.com]

I saw you and Alex in the grocery store on Sunday afternoon. At first I recognized Alex and then you. Having never met you and only being linked by mutual friends, I thought it odd to introduce myself, but I was the crazy lady dropping the cans of beans in the "international foods" isle.

Oh and...

[lyrical1.livejournal.com]

That sounds yummmy. I love sage!

[rivka.livejournal.com]

Hee! That's great! I wish you had introduced yourself!

(That's Smalltimore for you, huh?)

[ex-serenejo.livejournal.com]

Oh, I think you two would really like each other. That is, I really like both of you a lot, in a lot of the same ways, and stuff.

[ex-serenejo.livejournal.com]

Sounds marvelous. In my few years of cooking meat (after 20 years as a vegetarian), I've not yet made any pounding-things-thin recipes, but I might try this. On a day when I want to get out my aggression, which presumably is higher because I'm eating meat, right? Handy, that.

[papersky.livejournal.com]

Fresh sage is just so great, and so completely different from dried sage. I love it.

I'll have to try that. It sounds wonderful. I have everything I'd need except the wine.

[rivka.livejournal.com]

I'm especially fond of wine-based sauces, but I think this is a pretty flexible recipe. Anything you'd normally do for a pan sauce, plus lots of sage, would probably work equally well. I do think it wants some kind of sauce, though.

[bosssio.livejournal.com]

*salivate*