Italian expat and cooking expert, Francesca Montillo, inspires us to cook and eat with others daily. She also explains what it is like to grow up in small-town Italy, and move permanently to the United States.
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Recipe for Chicken Santimbocca
½ Cup All-Purpose Flour
4 Thin Chicken Breast Cutlets
Salt to Taste
8 Large Sage Leaves
4 Thin Slices Prosciutto
3 Tablespoons Olive Oil
4 Tablespoons Butter, Dived
½ Cup Chicken Stock
½ Cup of Dry White Wine (You may use 1 cup of Stock if you prefer not to use any wine.)
Serves 4 / 25 minutes, start to finish
- On a flat dish, add ½ cup of flour, set aside.
- Wash the chicken, pat dry with paper towels and season with salt.
- Place 2 sage leaves on each breast. Place slice of prosciutto over the sage leaves.
- Dust both sides of the chicken in the flour while holding the prosciutto so it does not fall, shaking off the excess flour. Discard any left over flour.
- In a large frying pan, heat the oil and 2 tablespoons of the butter. Add the chicken breasts, prosciutto side down, to the pan and cook over medium heat until nearly cooked through, about 6 – 7 minutes. Lower the heat if it looks like it’s cooking too quickly.
- With a wooden spoon, gently move chicken around so it does not burn. Turn the chicken and cook an additional 2 minutes. Transfer the chicken to a clean plate.
- Add the remaining butter to the skillet. Add the stock and wine and bring to a boil. Cook until reduced by half, about 3 minutes. (If you prefer a thicker sauce, you may add a 1 teaspoon of plain flour, whisk it until it fully dissolves.)
- Return the chicken to the skillet and simmer over medium heat for an additional minute.
- Transfer the chicken to plates, pour the sauce on top and serve.
*Did you know that “santimbocca” means “jumps in your mouth” in Italian? The chicken’s deliciousness is said to be so good, it literally jumps in your mouth to be devoured.
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