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Chicken Saltimbocca with Escarole




Source of Recipe


internet


List of Ingredients




1 pound escarole greens, chopped
4 (6-ounce) boneless, skinless chicken breasts
salt to taste
pepper to taste
2 tablespoons finely chopped fresh sage
4 slices of prosciutto, thinly sliced
2 tablespoons olive oil
Flour for dusting
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter
8 lemon wedges



Recipe



In a pot of boiling water, cook the escarole for approximately 3 minutes, then drain, cool and squeeze out excess water. Set aside. Flatten chicken breast to 1/8-inch thickness by pounding lightly between two sheets of wax paper. Sprinkle each piece with salt and pepper and spread each evenly with sage. Top each breast with a slice of prosciutto secured the with wooden toothpicks.

Heat the olive oil in a large skillet over medium-high heat. Dust each breast with flour and place in the saut� pan prosciutto side down. Cook until golden brown. Turn chicken over, finish cooking, about 8 minutes. Place the chicken on a baking sheet and cover with foil to keep warm. Discard the olive oil from the saut� pan and add the chicken stock, wine, lemon juice, prepared escarole, salt and pepper.

Cook for about 5 minutes, remove from heat, add the butter and mix in to thicken the sauce. Place the chicken on a large platter prosciutto side up, remove toothpicks and pour sauce over. Garnish each chicken piece with 2 lemon wedges. Serve immediately.

Serves 4.