CHICKEN SALTIMBOCCA WITH ASPARAGUS

CHICKEN SALTIMBOCCA WITH ASPARAGUS image

Categories Chicken

Yield 4 Servings

Number Of Ingredients 12

Mario Batali
1 pound thick asparagus
Eight 3-ounce chicken cutlets, pounded 1/8-inch thick
Salt & pepper
16 sage leaves
8 slices of prosciutto
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
1 cup vin santo
1/2 cup chicken stock
4 tablespoons unsalted butter
2 tablespoons chopped parsley

Steps:

1. Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 3 minutes. Drain and cool under cold running water; drain and pat dry. 2. Season the cutlets with salt and pepper and place 2 sage leaves on each cutlet. Wrap each cutlet in a slice of prosciutto, pressing to adhere. Spread the flour in a shallow dish. Dredge the chicken in flour, dusting off the excess; transfer to a baking sheet. 3. Set a rack over a baking sheet. Heat 2 tablespoons of the olive oil in a large skillet. Add half of the chicken and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the chicken to the rack. Repeat with the remaining olive oil and chicken. 4. Add the vin santo and stock to the skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Season with salt; stir in half of the parsley. Transfer the chicken and asparagus to plates and pour the sauce on top. Repeat with the remaining sauce, chicken, asparagus and parsley.