30 May 2010

roman chicken

12 sage leaves
2 chicken breasts, halved
4 slices of prosciutto (~50g)

1 teaspoon flour
1 cup chicken stock (from 1/2 a bouillon cube is okay)
8 sage leaves, slivered or not

my recommendation is, buy a sage plant (while you're at it, rosemary, thyme and parsley) to keep in your kitchen window. lay 3 sage leaves across a piece of chicken, wrap it in a slice of prosciutto and lay it in a pan dressed with a tablespoon of olive oil. repeat x3. over medium heat sear the chicken (~5 minutes each side), then turn the heat down to low and allow it to cook through. remove the chicken to a plate.

add to the pan 1 teaspoon of flour and stir to coat it in oil, adding a little more if necessary (this keeps clumps from forming). turn the heat back up. add the sage leaves and stir as they become fragrant. add the chicken broth and stir to pick up the drippings and thicken a little, 2-3 minutes.

serve with steamed chard and roast potatoes for the easiest elegant supper I know.

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