1.
1/4 cup all-purpose flour
2.
Coarse salt and ground pepper
3.
4 fresh whole sage leaves
4.
4 (6 ounce) chicken cutlets
5.
4 slices thinly sliced prosciutto
6.
4 teaspoons olive oil
7.
3/4 cup dry white wine
8.
1/3 cup reduced-sodium canned chicken
broth
9.
1 tablespoon cold butter
10.
4 minced fresh sage leaves
COOKING DIRECTIONS
In a shallow bowl, stir together flour, 1/2 teaspoon salt and
1/4 teaspoon pepper. Setaside.
Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto
slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken.
Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high
heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat
with remaining 2 teaspoons oil and 2 cutlets.
Add wine and broth to skillet; cook over high heat until reduced
by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is
melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.
Roast
Chicken with Chicken Livers
INGRIDIENTS
1.
1 teaspoon coarsely chopped thyme
2.
Salt
3.
1/2 cup extra-virgin olive oil
4.
20 cloves garlic, peeled
5.
2 teaspoons coarsely crushed black
peppercorns
6.
1/4 pound chicken livers, trimmed and
cut into 1-inch pieces
7.
Freshly ground pepper
8.
2 tablespoons chopped Gaeta
olives
9.
1 tablespoon minced flat-leaf parsley
COOKING DIRECTIONS
2. Cooking Directions
Preheat the oven to 350 degrees F. Set the chicken in a roasting
pan just large enough to hold it. Sprinkle the thyme in the cavity and season the bird inside and out with salt. Tie the legs
together. Pour the olive oil over the chicken and scatter the garlic cloves and peppercorns in the pan.
Roast the chicken for about 20 minutes, or until the garlic is
soft and golden. Transfer the garlic to a coarse sieve set over a small saucepan. Roast the chicken for about 1 hour longer,
or until the juices in the cavity run clear. Tip the chicken in the pan to drain the juices, then transfer the bird to a carving
board and cover loosely with foil. Skim the fat from the pan juices and reserve 1 tablespoon. Press the garlic through the
sieve into the saucepan and pour in the pan juices with the peppercorns.
In a medium skillet, heat the 1 tablespoon of reserved fat just
until smoking. Add the chicken livers, season with salt and freshly ground pepper and cook over high heat until browned on
both sides and pink in the center, about 1 minute. Add the livers to the pan sauce and bring the sauce to a simmer. Season
with salt and remove from the heat.
Carve the chicken and arrange on plates. Spoon the sauce on top,
garnish with the olives and parsley and serve.
