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asparagus salt ground pepper sage flour extra-virgin olive oil vin santo chicken stock unsalted butter parsley
Viewed: 41 - Published at: a year agoIngredients
- 1 pound thick asparagus
- Eight 3-ounce chicken cutlets, pounded 1/8-inch thick
- Salt
- Ground 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
Method
- 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.
- 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.
- 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.
- 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.
