tracey67
09-17-2002, 04:36 PM
I made this last week and I'm just getting around to posting it. This is such a yummy dish! It's from the September BA. The original recipe calls for veal, but I altered it to chicken. The recipe is also tweaked a little since I cut back on the amounts of olive oil and butter called for in the original recipe. This was so good that I was tempted to make it again this week (a real rarity for me), but then I decided that there were just too many other new things I wanted to try. I'm sure it will turn up again, though, sometime in the next month. If anyone makes it, let me know how you liked it!
* Exported from MasterCook *
Chicken Scaloppine Saltimbocca
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Unprinted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces spaghetti
2 teaspoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
2 (4-oz) chicken breast halves without skin -- pounded to 1/4-inch thickness
4 ounces prosciutto -- chopped and thinly sliced
1 tablespoon chopped fresh sage
1/3 cup Marsala wine
1/3 cup low-salt chicken broth
2 tablespoons butter -- cut into small pieces
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 teaspoon oil. Keep warm.
Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat chicken in cornmeal mixture.
Heat remaining 1 teaspoon oil in heavy large skillet over medium heat. Add chicken, prosciutto, and sage. Sauté 2 minutes. Turn chicken over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer chicken to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return chicken to skillet to coat with sauce.
Divide pasta between 2 plates. Top with chicken and sauce, dividing equally.
Source:
adapted from Bon Appetit September 2002
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Per Serving (excluding unknown items): 827 Calories; 24g Fat (27.4% calories from fat); 53g Protein; 91g Carbohydrate; 5g Dietary Fiber; 123mg Cholesterol; 2253mg Sodium. Exchanges: 6 Grain(Starch); 5 1/2 Lean Meat; 3 1/2 Fat.
* Exported from MasterCook *
Chicken Scaloppine Saltimbocca
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Unprinted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces spaghetti
2 teaspoons olive oil
1/2 cup white cornmeal
1 tablespoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
2 (4-oz) chicken breast halves without skin -- pounded to 1/4-inch thickness
4 ounces prosciutto -- chopped and thinly sliced
1 tablespoon chopped fresh sage
1/3 cup Marsala wine
1/3 cup low-salt chicken broth
2 tablespoons butter -- cut into small pieces
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 teaspoon oil. Keep warm.
Meanwhile, mix cornmeal, herbes de Provence, salt, and pepper in medium bowl. Coat chicken in cornmeal mixture.
Heat remaining 1 teaspoon oil in heavy large skillet over medium heat. Add chicken, prosciutto, and sage. Sauté 2 minutes. Turn chicken over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute. Transfer chicken to plate. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Return chicken to skillet to coat with sauce.
Divide pasta between 2 plates. Top with chicken and sauce, dividing equally.
Source:
adapted from Bon Appetit September 2002
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 827 Calories; 24g Fat (27.4% calories from fat); 53g Protein; 91g Carbohydrate; 5g Dietary Fiber; 123mg Cholesterol; 2253mg Sodium. Exchanges: 6 Grain(Starch); 5 1/2 Lean Meat; 3 1/2 Fat.