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<blockquote data-quote="moreluck" data-source="post: 518661" data-attributes="member: 1246">Chicken Saltimbocca&nbsp;Ingredients:<ul>
<li data-xf-list-type="ul">3 tablespoons olive oil</li>
<li data-xf-list-type="ul">2 cloves garlic, peeled</li>
<li data-xf-list-type="ul">4 large sage leaves</li>
<li data-xf-list-type="ul">4 skinless, boneless chicken breasts</li>
<li data-xf-list-type="ul">4 slices prosciutto</li>
<li data-xf-list-type="ul">1/2 cup all-purpose flour</li>
<li data-xf-list-type="ul">Salt and pepper to taste</li>
<li data-xf-list-type="ul">3/4 cup dry white wine</li>
<li data-xf-list-type="ul">3 tablespoons cold unsalted butter, cut into pieces</li>
</ul>Directions:Preheat the oven to 400 degrees friend.In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast.&nbsp;Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.</blockquote>

[QUOTE="moreluck, post: 518661, member: 1246"] [B]Chicken Saltimbocca[/B] [B]Ingredients:[/B] [LIST] [*]3 tablespoons olive oil [*]2 cloves garlic, peeled [*]4 large sage leaves [*]4 skinless, boneless chicken breasts [*]4 slices prosciutto [*]1/2 cup all-purpose flour [*]Salt and pepper to taste [*]3/4 cup dry white wine [*]3 tablespoons cold unsalted butter, cut into pieces [/LIST][B]Directions:[/B] Preheat the oven to 400 degrees friend. In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast. Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once. [/QUOTE]

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