Chicken, prosciutto
make a pair
This dish was prepared by Doug Sanders and Harry Rowe of Buca di Beppo on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.
All the recipes from the show are available at www.heco.com.
Bring a large pot of water to a boil. Add escarole and cook about 3 minutes. Drain, cool, squeeze out excess water; set aside.Chicken Saltimbocca with Escarole
1 pound escarole greens, chopped
4 boneless, skinless chicken breasts (6 ounces each)
Salt and pepper, to taste
2 tablespoons minced fresh sage
4 thin slices prosciutto
2 tablespoons olive oil
Flour for dredging
>> Sauce:
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons fresh lemon juice
Salt and pepper, to taste
4 tablespoons unsalted butter
8 lemon wedges
Flatten chicken breasts to 1/8-inch thickness by pounding lightly between two sheets of waxed paper. Season with salt, pepper and sage. Top each chicken breast with a slice of prosciutto; secure with toothpicks.
Heat olive oil in a large skillet over medium-high heat. Lightly dredge chicken in flour and place, prosciutto-side down in skillet; sautŽ until golden brown, then turn and sautŽ other side.
Place chicken, prosciutto side up, on large serving platter. Remove toothpicks; set aside and keep warm.
To make sauce: Drain oil from skillet. Add chicken stock, wine, lemon juice, salt and pepper; simmer 5 minutes. Remove from heat; mix in butter to thicken sauce.
To serve, place escarole on serving platter and top with chicken. Pour sauce over chicken and escarole. Garnish with lemon wedges. Serves 4.
Click for online
calendars and events.
