CHICKEN SAMBUCA SAUCE RECIPES
CHICKEN IN CHEESY SAMBUCA SAUCE RECIPE - FOOD.COM
This is the chicken version of one of my other recipes. Very quick to prepare and cook, this makes a super dish for parties, or, when you need to impress those who might doubt your ability.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan and fry the chicken till done.
- Remove from pan and keep warm.
- Fry the sliced fennel till just soft, 3 minutes set aside.
- De glaze the pan with the Sambuca, add the cream.
- Add the cheese and stir till it has melted and incorporated into the sauce.
- Adjust the seasoning to taste.
- Replace the chicken and fennel, heat through.
- The sauce may be adjusted by adding more cream or Sambuca to your liking.
- Serve with sauteed potatoes and a green vegetable.
- Wonderful.
Nutrition Facts : Calories 600.8, FatContent 44.7, SaturatedFatContent 16.8, CholesterolContent 144.8, SodiumContent 547.8, CarbohydrateContent 9.2, FiberContent 1.8, SugarContent 0.1, ProteinContent 40.3
CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH - FOOD & WINE
Chef Way The chefs at Felidia in New York City wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent.Easy Way Replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan. More Fast Chicken Recipes
Provided by Lidia Bastianich
Categories Meat + Poultry
Total Time 40 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.
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CHICKEN SALTIMBOCCA WITH LEMON SAUCE RECIPE - EPICURIOUS
Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.
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Reviews 3.6
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THE BEST CHICKEN SALTIMBOCCA RECIPE - FOOD.COM
Make and share this The Best Chicken Saltimbocca recipe from Food.com.
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 435 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 435 per serving
- Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
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CHICKEN SALTIMBOCCA - BBC GOOD FOOD
Aldo Zilli
From bbcgoodfood.com
Total Time 45 minutes
Cuisine Italian
From bbcgoodfood.com
Total Time 45 minutes
Cuisine Italian
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SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA RECIPE: HOW TO MAKE IT
The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. —Trisha Kruse, Eagle, Idaho
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 355 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 355 calories per serving
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.
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