Subject: Chicken with Prosciutto and Sage
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 23 2000 - 08:06:05 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Brian D. Breslow was the first of many to send me this true
food funny:
Winston Churchill was visiting another country. The first
evening there, at the state dinner, he pointed to the chicken
entree and said, "May I have some breast?"
The hostess raised her eyebrows and curtly responded, "Mr.
Churchill, in this country we ask for white meat or dark
meat."
"My apologies, Madam, I was not aware of your customs."
The following day, a "thank you" gift was delivered to the
party's hostess of a large orchid. The following was written
on the note: "I would be obliged if you would pin this on your
white meat -- W. Churchill"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Boneless, skinless chicken breasts are the ideal meat for this week's
"15-Minute Dishes" theme because they will cook in under 10 minutes
using the following method.
Chicken with Prosciutto and Sage
4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste
Hold the chicken breast halves firmly on a cutting board with the palm
of your hand. Using a sharp knife, carefully cut the chicken breasts
in half lengthwise, sliding the knife blade between your hand and the
cutting board. Place a sage leaf on each piece of chicken, and wrap
with a slice of prosciutto, securing with a toothpick if necessary.
Heat the oil in a skillet over moderate heat and saute each piece of
chicken for 2 to 3 minutes on each side. Add the vermouth and cook
covered for 3 minutes. Remove the chicken from the skillet and add
the cream, salt, and pepper. Bring the sauce to a boil and pour over
the chicken. Serves 4.
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