Crinella Family Cookbook
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Table of Contents
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Poultry
Pollo Arposto
Chicken a la Cacciatore
Chicken Breasts Saltimbocca
Stuffed Chicken Breasts
Children's Chicken
Pollo con Peperoni
Lemon Roasted Chicken
Pollo alla Zingara
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Stuffed Chicken Breasts a la Marguerite Zurlo
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This is Aunt Marguerite's variation on the traditional manner of cooking
chicken breasts, "saltimbocca."
6 whole chicken breasts
12 slices of Prosciutto (about 1/2 pound)
12 slices of Italian fontina cheese (about 4 oz.)
6 fresh sage leaves
1 cup, flour
1 cup, milk
6 tablespoons, unsalted clarified butter
2 tablespoons, olive oil
2 cups, dry sherry (Marsala is best)
1 cup, whipping cream
Salt and pepper to taste
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Skin and bone chicken breasts.
Put 1 slice Prosciutto, 1 slice fontina
cheese, and half a sage leaf on each breast.
Roll up breast and secure
with wooden picks.
Spread flour on aluminum foil.
Dip breast in milk,
then roll in flour to coat.
Melt butter with oil in a large skillet.
When butter foams, add chicken breasts.
Cook over medium heat until
golden on all sides.
Add 1 cup wine to the skillet.
When wine is reduced
by half, add remaining wine. Cover skillet and reduce heat.
Simmer 15 to
20 minutes or until chicken is tender. Turn chicken several times during
cooking.
Add a little more wine if the sauce looks too dry.
Place
chicken on a warm platter.
Increase heat in skillet and add cream.
De-glaze skillet by stirring to dissolve meat juices attached to the
bottom of the skillet.
Taste and adjust sauce for seasoning, then spoon
over chicken.
Serve immediately.
Makes 6 main course or 12 side course
servings.
Enjoy with our 2009 Sauvignon Blanc.
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