Chicken Saltimbocca

(Saltimbocca means jump in the mouth)
With Roasted Potato & Bell Red Pepper

Serves: 4

Ingredients:

4 boneless, skinless chicken breast halves, each about 6 ounces, 

and pounded to an even thickness

Salt and Freshly ground black pepper, to taste

1/3 cup flour

2 tablespoons unsalted butter

1 tablespoon of olive oil

2 teaspoons chopped fresh Sage, or 1 tsp dried, plus 4 sage leaves

for garnish.

2 large slices prosciutto (not paper thin)

1/4 pound fresh mozzarella cheese, thinly sliced

3/4 cup dry white wine (or you could use chix stock)

Directions:

-Season chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating and shaking off the excess. Set Aside.

-In a large saute pan over medium-high heat, melt 1 tablespoon of butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn breasts over and continue cooking until they feel firm when pressed in the centers, 4 to 5 minutes more.

-Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried Sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover pan tightly and cook until the cheese is melted. Transfer to a serving platter and tent with aluminum foil.

-Increase the heat to high. Add the wine and deglaze the pan stirring to scrape up any brown pits - boil until reduced to 1/4 cup about 3 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter.

Roasted Potato and Bell Red Pepper

Preheat the oven to 400 degrees:

2 medium size Yukon potato; washed and than cut into a large dice

1 large Bell Red Pepper- large diced

1/2 Spanish onion -diced 

about 2 tablespoons of olive oil.

Salt and Black Pepper- to taste

Ground garlic powder

1 tsp of dried or diced fresh sage.

In a large mixing bowl, combine all the above ingredients, and spread on a sheet pan and bake for about 15 minutes, until the potatoes are nicely browned.

Enjoy

Chef Ed