Good Lifestyle

AnotherItalian classic lost translation. Too many cooks interpret this dish traditionallychicken Or pork, slightly floured and cooked from sage and prosciutto-like great help with meat, breaded and fried, and covered with a cloudy sauce and Shewwn.

Our lighter and more authentic version envelopes chicken and sage in a layer of Prosciutto, which then becomes a crisp skin that keeps the wet chicken during its sauces. A splash of wine and chicken in the baking pan becomes your sauce at 2 minutes. Just the last proof of why simpler is so often better.

Nutrition:280 calories, 11 g of grease (3.5 g saturated), 460 mg of sodium

Serves 4

You will need

4 breasts or boned chicken thighs, without skin (about 6 oz each), pounded at a 1/4 "uniform thickness
Black salt and pepper
8 fresh sage leaves
4 Thin Slices Prosciutto
1 tablespoon of olive oil
1 cup of white wine
1/2 cup of low sodium chicken broth
1 tablespoon of butter
Fresh parsley (optional)

How to do it

1. Season the chicken with salt and pepper.
2. Place two sage leaves on each chest, then wrap a slice of Prosciutto, using a toothpick or two to fix the envelope.
3. Heat the oil in a large pan-fire pan.
4. When the Timine Oil, add the chicken and cook for 4 to 5 minutes per side, until the Prosciutto is brown and crisp and the chicken is firm at the touch and cooked through.
5. Transfer to 4 plates.
6. Add the wine and stock to the pan and cook for about 2 minutes until the liquid has reduced by half, scraping the bottom of the pan to loosen the cooked bits.
7. Swirl in butter and parsley (if you use).
8. Pour the sauce on the chicken and serve.

Eat

Swing protein

A number of recipes call you to drive a chicken breast in a thinner chop. The reason being that the meat chicken, steak, pork - which has a uniform thickness cooked more quickly and more uniformly.

The process is easy: take out a large cutting board and put the chicken on top. Cover with a few layers of plastic film and use a meat mallet (or a heavy pan) to put the meat in the submission.

Of course, many supermarkets sell chicken and other meat in the form of chop, but really, where is the pleasure of this?