Prosciutto usually isn't cooked in typical Italian recipes. Let's just say that this isn't your typical Italian recipe... In the few minutes it takes to prepare this entree you can whip up a salad and enjoy a (tiny) glass of wine to get in the mood - and then it's "mangia!! mangia!!"
4-6 skinless, boneless chicken breast halves, trimmed of fat and lightly pounded to a thickness of about 1/2 inch
Salt and freshly ground pepper to taste
3 Tbs olive oil
1 medium onion, finely chopped
1-2 medium carrots, finely chopped
1-2 ribs celery, finely chopped
1/2 cup dry white wine
2 oz thinly sliced prosciutto, chopped
1 Tbs finely chopped fresh sage leaves, or 1 tsp dried
Season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over moderate heat and saute the chicken breasts until golden brown on both sides and cooked through, 4 to 5 minutes per side. (The chicken should be firm to the touch, and can be tested by making a small incision to confirm that no trace of pink remains.)
Transfer the chicken to a plate and cover with foil to keep warm.
Add the onion, carrot, and celery to the skillet and saute, stirring frequently, until lightly browned, about 5 minutes.
Add the wine, prosciutto, and sage, stirring to combine.
Return the chicken to the skillet, turning it to coat with the sauce, until heated through, about 2 minutes.
Serves 4 to 6.
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