This was pretty good.... I still prefer my bf's version a little better (surprise!), but w/ a few mods, I think Abby's can stand up to the competition! Here's what I did to make Abby's recipe "mine." First, I heated 2 T butter over m-h heat, sauteed ea. chx. breast (I 1/2'd the recipe) until evenly browned on all sides, then simmered on low for 30 min. My other changes were subs. 1/4 c. chx. broth (3/4 t chx. boullion granules would work also) for EVOO, add. appox. 5-6 fresh sage leaves to ea. rolled breast (what's saltimbocca w/o sage???) & using fresh shredded Parm instead of the canned stuff. I also skipped the step of adding add'l. prosciutto on top. My changes for next time would be as follows: a) DON'T roll chx. (just layer ham/sage/cheese on top), b) brown chx. in 1.5 T EVOO, c) red. 1/2 c. chx. stock (not broth) by 1/2 in a sep. skillet, d) add red. stock & 1/4 c. wine (Marsala or chardonnay) to chx., then deglaze over high heat, scraping all browned bits (yum!), e) boil until thickened & (finally...) f) swirl in 1 T butter for added richness. These changes would take this recipe over the top (IMHO). Served w/ seasoned potatoes, steamed green beans, garlic bread & the rest of the leftover wine, this made a nice dinner! Thx. for sharing Abby :)
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