|Total Time||45 minutes|
This classic Italian dish — the name means “jumps in the mouth” — is an easy dish to throw together on a weeknight, and is delicious paired with baked sweet potatoes and sautéed greens. With the prosciutto and chicken broth — especially if you use canned broth — this dish can get salty fast, so be sure to finish the sauce with unsalted butter.
|4||boneless, skinless chicken breasts|
|15 to 20||fresh sage leaves|
|2||Tbsp. olive oil|
|½||cup reduced chicken stock (boil 1 cup to reduce by half)|
|4||Tbsp. cold unsalted butter|
|~||Freshly ground black pepper|
Read more about scallopine-style dishes in Kelly Myers’ “By the pound.”
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry