Delicious and Easy Chicken
Everyone needs an occasional simple, new and delicious chicken recipe, and this one is as good as it gets. Developed by Gina Stipo, a fine American chef who teaches cooking classes in Italy and in the United States, this needs only fresh sage to make it unusual enough for a dinner party, but easy enough for a weeknight meal. No fresh sage? This recipe is interesting enough to make a quick stop at the supermarket worthwhile.
Baked Chicken Breasts with White Wine
4 chicken breasts, boneless and skinless (or veal cutlets)
Flour
Salt and pepper8 cloves garlic, whole
8 fresh sage leaves
1/4 cup olive oil
4 tablespoons butter, cut into thick slices
1 cup white wine
Pound chicken breasts between two pieces of plastic wrap or waxed paper until they are large and flat. Salt and pepper each piece and dredge lightly in flour. Place olive oil, butter, sage leaves and garlic in a baking dish, layer the chicken cutlets on top and bake in preheated 400° oven. Cook until browned on top, (watch carefully, this should take about 20 to 40 minutes, depending on your oven, and the thickness of the cutlets) then turn. Add white wine and continue to bake for another 15 minutes until the wine has cooked down and forms a sauce. Serve the chicken with the sauce spooned on top. Serves 4.
2 Comments:
Thank you Traditional Home for including one of my recipes for in your magazine again. One simple correction to make: cook the chicken initially for 20 minutes, then turn each piece over, add the wine, and place back in the oven until pieces are browned. This is an important step because if you brown the chicken before adding the wine the chicken will be tough and overdone! It needs to be cooked with the wine, which forms a lovely sauce.
Buon appetito! Gina
www.eccolacucina.com
That looks delicious! I love chicken breasts that are pounded flat.
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