Text 9738, 47 rader
Skriven 2011-04-19 13:57:00 av Dave Drum (1:124/311)
Ärende: DP 299
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buca Italian Restaurant Chicken Saltimbocca
 Categories: Chicken, Italian
      Yield: 1 servings
 
      3    Chicken breast halves,
           Skinned and boneless
      1 tb Fresh sage, chopped
      3    Slices, thin prosciutto ham
    1/2 c  Olive oil
      1 c  Flour
    1/2 c  White wine
      2 tb Capers
      3 tb Butter
      1 c  Artichokes, drained and
           Quartered
 
  Lightly salt the chicken breasts.  Sprinkle liberally with the chopped
  sage.  Place one slice of the prosciutto on top of each chicken
  breast. Using a meat tenderizing mallet, pound the prosciutto into
  the breast until the thickness of the chicken breast is about
  3/8-inch.
  
  In a large saute pan, heat the olive oil.  Lightly flour both sides of
  the chicken breast.  Place in heated oil, prosciutto side down, turn
  and continue to cook until done, about 10 minutes.  Remove chicken
  from pan, place on a platter and keep warm.  Discard any excess oil
  from pan.
  
  Add the white wine and capers, and heat until reduced by half.  Add
  the butter and artichokes.  When heated through, pour sauce over
  breast.
  
  Makes 3 servings.
  
  Recipe:  Vittorio Renda, corporate chef at Buca Italian Restaurant,
  1204 Harmon Pl., Minneapolis
  
  From: David Pileggi                   Date: 10-14
  Cooking Ä
 
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