Chicken Saltimbocca with Papperdelle
6 boneless skinless chicken breasts, pounded to about 1/3" thickness
1/2 Cup Flour
1 tbsp rubbed sage
1 tsp granulated onion
1/4 tsp Salt
1/2 tsp Pepper
1/4 Cup Olive oil
2 tbsp butter
6 Slices Prosciutto
6 Slices Provolone
6 fresh Sage leaves, large
1/2 Cup Shallots -- Finely Chopped
3 Large Garlic Cloves -- Minced
1/2 Cup Dry White Wine
1 Cup Chicken Broth
1 tsp thyme
1 tsp rubbed sage
1/2 Cup Cream
Combine flour, rubbed sage, gran. onion, s&p. Dredge chicken.
In a large skillet, heat olive oil with butter. Quickly brown chicken cutlets on both sides, placing onto a baking sheet as you remove them from the pan.
Add shallots and garlic to pan and saute until soft and translucent; add wine, broth and herbs.
Bring to a boil, reduce heat to med and simmer 10 minutes.
While sauce simmer, top each piece of chicken with one slice of proscuitto, then one sage leaf, then one slice of provolone.
Combine 2 tbsp of the flour from the chicken dredging and 1/4 cup water or chicken stock; whisk in to sauce. Remove from heat, then stir in cream.
Pour sauce over chicken. Bake in a 375
degree oven for 30 minutes.
While chicken is in oven, prepare papperdelle according to package directions. Drain, reserving 1/2 cup of pasta water. Add pasta to sauce skillet, add pasta water, juice of 1/2 lemon, 1/2 cup freshly grated parmesan or romano cheese, and toss. Make a "nest" of the pasta on each plate, top with a chicken breast and spoon some of the sauce over each one.