Chicken Soncerae
photo by franzcooks
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb boneless chicken breast (veal scaloppini may be used also)
- 1⁄2 cup butter
- 1⁄4 cup extra virgin olive oil
- 1 carrot, Shaved
- 1⁄8 lb prosciutto ham, Sliced Paper Thin (Turkey ham will also work if pork is not an option. Add 1/4 tsp of garlic powder if you use turkey h)
- 1⁄4 teaspoon dried sage
- 1 cup marsala wine
directions
- Pound the breasts as thin as possible.
- Cut the ham into slivers.
- Melt the butter into a frying pan.
- Add enough olive oil to coat the bottom of the pan.
- Sauté the chicken in the butter/oil mixture until nearly done.
- Remove the chicken to a plate covered with paper towels.
- When all of the chicken is done, deglaze the pan with the wine.
- Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens.
- Push the ham/carrot mixture to the side and return the chicken to the pan.
- Cover the chicken with the ham/carrot mixture.
- Crumble the sage on top.
- Cover and simmer for about two minutes.
- Remove the chicken from the pan and place it on a serving platter.
- Arrange the ham/carrot mixture on top of the chicken.
- Pour the sauce from the pan on top and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">