I love the fact that when our son comes over for dinner he never knows what he is going to get. What he does know though is that he has to wait for his food to be photographed before he can eat :) For this week’s Sunday dinner we made chicken scallopini. It was delicious. Our granddaughter Sophia loved the mashed potatoes, as most 7 year olds do. She is pretty brave, she will try anything we make, well except for mushrooms, I think they just scare her! For this dish you can use chicken, veal or pork. The directions would be the same. Just be sure to pound the meat out to make it tender. Whatever side you choose to serve, you might want to start it first because this meal cooks quickly once you start. Enjoy.
Ingredients:
3 half chicken breasts
10 thin lemon slices
6 slices prosciutto de parma
6 large sage leaves, plus 1 teaspoon chopped
¾ cup white wine
1 cup chicken broth
1 tablespoon butter
Olive oil for sautéing
Salt and pepper
Directions:
Slice the chicken breasts in half the long way. Place them on a cutting board or work surface and cover them with saran wrap. Pound with meat mallet or bottom of pan until ½ inch thick. Season with salt and pepper. Remember that the prosciutto is very salt so go scant on the salt. Top each piece with a sage leave, then slice of lemon and then the prosciutto. Press the prosciutto down to help hold it to the chicken.
Ingredients:
3 half chicken breasts
10 thin lemon slices
6 slices prosciutto de parma
6 large sage leaves, plus 1 teaspoon chopped
¾ cup white wine
1 cup chicken broth
1 tablespoon butter
Olive oil for sautéing
Salt and pepper
Directions:
Slice the chicken breasts in half the long way. Place them on a cutting board or work surface and cover them with saran wrap. Pound with meat mallet or bottom of pan until ½ inch thick. Season with salt and pepper. Remember that the prosciutto is very salt so go scant on the salt. Top each piece with a sage leave, then slice of lemon and then the prosciutto. Press the prosciutto down to help hold it to the chicken.
Heat up enough olive oil in a large skillet to coat the bottom, about 3 tablespoons. Place the chicken in the pan prosciutto side down. Sauté until the prosciutto starts to brown, about 4 minutes. Turn the chicken over and sauté another 4 minutes. Remove from pan, place on a platter and set aside.
In the same pan, add the chopped sage and the remaining lemon slices and sauté for 1 minute. Add the wine and the chicken broth and cook until hot and reduces slightly. Season with pepper. Turn heat off and add butter. Pour the sauce over the chicken. Serve immediately.
If you can’t serve right away, place the plate in the oven at 200 degrees. The sauce will separate a little, so stir it before serving.
In the same pan, add the chopped sage and the remaining lemon slices and sauté for 1 minute. Add the wine and the chicken broth and cook until hot and reduces slightly. Season with pepper. Turn heat off and add butter. Pour the sauce over the chicken. Serve immediately.
If you can’t serve right away, place the plate in the oven at 200 degrees. The sauce will separate a little, so stir it before serving.
I served ours with mascarpone mashed potatoes; you can get the recipe here, and rapini. It is also great served with linguini in a little oil and lemon sauce. It’s delicious, and we hope you’ll enjoy it. Leave us a comment and let us know what you think. As we say here, it is Mangialicious!
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