Much like Veal Oscar and its progenies, this dish represents more of a preparation and presentation style than a specific recipe. The meat or poultry is sautéed, the pan is deglazed with sweet Marsala wine. Shaved carrots and prosciutto are then added and cooked. Experiment with different meats and enjoy. I created this recipe when I tried to duplicate Veal Saltimbocca. When I realized it wasn’t anything like Veal Saltimbocca, I figured that I had created something new that I could call anything that I wanted to. So I named it after my daughter, Soncerae (her name is a story unto itself). There was so much turmoil over the veal usage that I decided to rename the dish as Chicken Soncerae to drum up more interest. Any recipe for Veal Soncerae or Chicken Soncerae comes from the same source, ME!
- 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
- 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.