Chicken in Italian
You do not know what would be a cook in the new year on hot? Following this classic Italian recipe, you can easily make the dullest chicken festive hit.
Recipe for 4 servings:
- 2 chicken breast fillets (you can take and veal)
- 4 slices of any shavings or syrokopchenogo ham, thinly cut (ideally, prosciutto)
- 8 Sage leaves (or try Rosemary)
- 2 tablespoons plain flour
- 1 1/2 Tablespoons extra virgin olive oil
- 1/2 cup white wine
- Salt, pepper
Put the fillets on a cutting board. Press it with one hand, and the second, armed with a knife, cut each piece horizontally on two more thin. Sliced chicken wrap in plastic wrap and gently repel, so that they are uniformly thin. Expand, salt and pepper.
Now cover every piece of layer and top with toothpicks, attach a couple of Sage leaves (so that swords were parallel to the surface of the chicken).
Maknite, opened the bottom part of the fillet in the flour. In a suitable skillet heat the olive oil over medium-high heat and place chicken Sage down. Saute 5 minutes,then flip and cook the same.
Pour into the pan of wine, then immediately remove the chicken and perelozhi to previously pre-heated plate. Boil the sauce another minute.
If you expect a lot, but I don’t want to linger at the stove, roll each portion fillets, covered with ham, roll—so the more fit on the griddle, fasten with toothpicks or Sage Cookbook thread and Brown on all sides, to the inner layer of the chicken too prepared.
A quick side dish: green beans
For 4 servings:
- 500 g frozen peas
- 2 handfuls of chopped green onions
- A little lemon peel
- A handful of finely chopped onions (ideally, chives onion)
- 4 Tablespoons extra virgin olive oil
- Salt and pepper to taste
In a small Pan lay peas and chives, add olive oil, salt and black pepper. Heat, stir, cover and cook on low heat for 7—10 minutes, until the onion and peas are tender.
On holiday you can prepare Simple shrimp salad