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rivkaI 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.
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.
