PORK AND CHESTNUT SAUSAGE WRAPPED IN CHICKEN BREAST SCALOPPINE

Pork and Chestnut Sausage Wrapped in Chicken Breast Scaloppine image

Yield serves 6 to 8

Number Of Ingredients 7

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6 small boneless chicken breast halves with skin
1 1/2 pounds Pork and Chestnut Sausage (page 14)
4 tablespoons butter
1/4 teaspoon freshly ground black pepper
3 cups red wine
8 cloves garlic, coarsely chopped
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

Steps:

One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap. With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.
Discard the waxed paper. Spread about one-sixth of the sausage lengthwise along the center of each scaloppine. Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.
In a sauté pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat. Add the rolls, sprinkle them with the black pepper, and sauté, turning frequently, until lightly golden all around, 10 to 12 minutes.
Add the wine, garlic, and tarragon and stir to mix. Bring just to a boil and decrease the heat to maintain a gentle simmer. Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes. Transfer the rolls to a platter and set aside in a warm place.
Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes. Pour the sauce over the rolls and serve right away.