. Recipes: CHICKEN SALTIMBOCCA WITH ASPARAGUS

CHICKEN SALTIMBOCCA WITH ASPARAGUS



CHICKEN SALTIMBOCCA WITH ASPARAGUS 

INGREDIENTS:
500 gm. Thick Asparagus
8 Chicken Cutlets (Pounded 1/8-inch thick)
½ tsp. Salt you can increase/decrease as per your taste.
½ tsp. Ground Pepper   
16 Sage Leaves
8 slice Prosciutto
All-Purpose Flour, for dusting
1/4 cup Extra-Virgin Olive Oil
1 cup Vin Santo
½ cup Chicken Stock
4 tbsp. Unsalted Butter
2 tbsp. Chopped Parsley

PREPARATION:
Cook the Asparagus in a large saucepan of salted boiling water until crisp-tender, 3 minutes. Drain and cool under cold running water; drain and pat dry. Season the Cutlets with Salt and Pepper and place 2 Sage Leaves on each Cutlet. Wrap each cutlet in a slice of Prosciutto, pressing to adhere. Spread the Flour in a shallow dish. Dredge the Chicken in Flour, dusting off the excess; transfer to a baking sheet. Set a rack over a baking sheet. Heat 2 tbsp. of the Olive Oil in a large skillet. Add half of the Chicken and cook over moderately high heat, turning once, until Golden and just cooked through, about 3 minutes. Transfer the Chicken to the rack. Repeat with the remaining Olive Oil and Chicken. Add the Vin Santo and Stock to the skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the Butter. Pour half of the sauce into a bowl. Add half of the Chicken and Asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Season with Salt; stir in half of the Parsley. Transfer the Chicken and Asparagus to plates and pour the Sauce on top. Repeat with the remaining Sauce, Chicken, Asparagus, and Parsley. CHICKEN SALTIMBOCCA WITH ASPARAGUS is ready to serve.


No comments:

Post a Comment

RecipeINN

RecipeINN