CHICKEN BREAST SALTIMBOCCA

Chicken Breast Saltimbocca image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 whole, small, skinless, boneless chicken breasts, about 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
3 tablespoons olive oil
4 tablespoons butter
3/4 cup Marsala wine
4 large thin slices prosciutto Cooked escarole (see recipe)

Steps:

Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
Heat the butter in another large skillet and add the chicken pieces after they are cooked.
Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 755 milligrams, Sugar 0 grams, TransFat 1 gram