Chicken Scallopine With Sage And Fontina Cheese Recipes

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

Steps:

• Place chicken cutlets on clean work surface with narrow end facing you.
• Sprinkle with salt and pepper.
• Place one sage leaf crosswise on each piece of chicken.
• Sprinkle each piece of chicken with about 2 TBS. of fontina cheese.
• Roll up chicken and secure with one or two toothpicks.
• Warm olive oil and halved garlic clove in large skillet over medium heat for about 2 minutes.
• Add chicken and brown on all sides, about 3 mins per side.
• Remove chicken and remove and discard garlic halves.
• Add wine and simmer for about 2 mins, while scraping up brown bits from bottom of pan with wooden spoon.
• Combine tomatoes and red pepper flakes in blender and blend until smooth.
• Add tomato mixture to reduced wine in pan.
• Simmer for about 5 mins for flavors to marry.
• Return chicken to pan.
• Simmer chicken in tomato sauce for about 10 minutes.
• Turn chicken over and simmer until cooked through, about 5-7 minutes.
• Remove chicken from pan.
• Season tomato sauce with salt and pepper.
• Spoon sauce onto plates or platter.
• Cut chicken into 1" rounds.
• Remove toothpicks.
• Place chicken over sauce and serve immediately.

Steps:

• Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
• Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
• Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
• Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.