What’s for Dinner?
Bree’s Chicken Cutlets Saltimbocca
Brought to you from Wisteria Lane
In anticipation of the season premiere of Desparate Housewives this Sunday (can I get an Hallelujah?!) we thought we’d share with you a recipe from Wisteria Lane. Seriously, ABC has a whole section devoted to recipes from the characters – and they’re good ones too. Here’s one of our favorites. What a perfect entrée for that DH party you’re planning!
Four 6- to 7-ounce boneless skinless chicken breasts
Salt and freshly ground black pepper
16 fresh sage leaves
4 slices prosciutto
3 tablespoons vegetable oil
cup marsala or white wine
1 cup Chicken Broth or store-bought chicken broth
2 tablespoons unsalted butter, cut into 8 small pieces
1. Cut each chicken breast crosswise into two more or less equal pieces. If the tenderloin the little strip that runs along the underside of the breast falls off, simply press it back on.
2. Tear off a 2-foot-long piece of plastic wrap and fold it in half crosswise to make a 12-inch square. Lay it flat on a sturdy surface and set two of the chicken pieces on the right hand side of the square, keeping a couple of inches between them. Fold the left side of the plastic wrap over the pieces to cover completely. Using the toothed side of a small meat mallet, pound the chicken pieces to an even -inch thickness. Don’t worry if the chicken pieces take on an irregular shape. Repeat with the remaining chicken pieces. Season both sides of the chicken with salt and pepper.
3. Arrange two sage leaves over each piece of chicken and cover those with a half slice of prosciutto. Don’t worry if the shape of the prosciutto doesn’t exactly match the size of the chicken. Replace the plastic over the chicken and tap the prosciutto gently with the mallet to help the sage and prosciutto stick to the chicken. Transfer the chicken to a baking sheet. Repeat with the remaining chicken, sage, and prosciutto, replacing the plastic wrap as soon as it starts to fray. The Chicken can be prepared to this point up to a few hours before cooking. Cover the baking sheet with plastic wrap and refrigerate.
4. Heat the oil in a heavy 12-inch skillet over medium-high heat until rippling. While it is heating, spread the flour out on a plate and coat half the cutlets with flour. Tap them gently to remove excess flour but leave the prosciutto and sage in place. Add the coated cutlets, prosciutto-side down, to the skillet and cook until golden brown. Flip the cutlets and cook the second side just until it loses its raw look and turns white, about 2 minutes. Remove the cutlets to a plate and coat and cook the remaining chicken.
5. Pour off the fat from the pan and return to the heat. Pour the marsala into the pan and bring to a boil while scraping the bottom of the pan with a wooden spoon to remove all the brown bits from the pan. When the marsala is almost evaporated, pour in the chicken broth. Bring to a boil and boil until the liquid is reduced by half. Drop the butter pieces into the sauce and swirl the pan until the butter is melted. Return the cutlets to the sauce, overlapping them, as necessary to make them fit. Continue boiling, spooning some of the sauce over the chicken, until the sauce is thick enough to lightly coat a spoon. Remove the pan from the heat and spoon 2 chicken pieces and some of the sauce onto each plate.