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Getting a little fancy
with this one, but it's oh so good!
Chicken breasts get brushed with garlic and olive
oil, rolled up with prosciutto, and simmered in a
savory herb wine sauce..
Ingredients:
6 skinless, boneless chicken breast halves
1/4 c. olive oil
1/2 c. minced garlic
salt and pepper to taste
2 tbsp ground sage
1 lb thinly sliced prosciutto
1/4 c. butter
1 c. dry white wine
1 tbsp chopped fresh sage leaves
1 tsp cornstarch
water as needed
Preparation:
Flatten the chicken breasts as much as possible.
In a small bowl, combine the oil and garlic and mix
together; brush mixture onto each chicken piece.
Season with salt, pepper and sage and top with thin
layers of prosciutto.
Roll up and secure with toothpicks, In a large skillet, melt butter over medium high heat and sauté rolls evenly on all sides until nicely browned, about 10 minutes.
Pour in the wine; season with fresh sage, salt and pepper.
Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes.
Thicken wine sauce with cornstarch and water as needed, heat through and serve.
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