Wednesday 16 July
We are very open-minded about what
can go into saltimbocca, and this is
an example.
We were inspired by the fact that
we had some leftover prosciutto from Saturday, and that our sage plant, which
was almost killed by the winter's cold, still has a few stems that live and
will regrow. So what if there was no
cheese...there was cream! And so what if
we didn't want to debone the chicken breasts and stuff them...it will still be
good if we throw them on top!
So we pre-sizzled those sage leaves
and torn-up shreds of prosciutto, and set them aside. Seasoned the bone-in chicken breasts, sautéed
them in butter and oil on both sides, then added a little white wine, covered
the pan, and turned the heat down so the breasts would braise for around 15 minutes. Then flipped the breasts so they were bone
side down, and braised for another 5 minutes.
When they were done, we put them on a
warm plate. Scraped up the pan liquids,
added cream, and stirred and cooked to make the sauce. At last, poured it over the chicken, and adorned it with the prosciutto and
sage leaves as a final saltimbocca touch
Oh,
and in the intervals we sautéed some sliced zucchini with garlic, as a side dish.
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