Spoils from the Garden Part Deux

The other part of the meal was the Chicken Scallopini. Again, another dish with an ingredient from the garden. This one was easy and very delicious, Cub ate almost 2 medallions all by himself. This is a great dish with Baked Brown Rice, or Pasta.

I took some thin-cut chicken cutlets and pounded them a bit flatter. Put some fresh ground black pepper on the

cutlet. Then I layered a slice of Proscuitto (you could use a nice thin sliced Hickory smoked ham), a few leaves of garden Sage, another layer of the ham, more pepper and the last layer of chicken. I stuck them together with toothpicks and cut them into medallions.

During the layering process I had the frying pan heating over medium heat. Once the medallions are all prepared I put a bit of Olive Oil and a pat of butter in the pan. When the butter is foamy its time for the medallions to get in the pan. Let them get all golden brown on one side, then flip 'em.

Once You remove the medallions you aren't done yet, it's time to make the sauce. I turn the heat up a bit, and add a 1/2 cup of ... whatever wine you are drinking for dinner. 'Cause this whole thing about white wine with fish, and red wine with beef is for the birds. Whatever kind of wine you like, is the kind of wine you should use.

Anyway, back to the sauce. Add the wine, and deglaze the pan, add a pat of butter and some seasonings to taste. Let it reduce for a minute or so and sauce the food.

Voila! Enjoy

Tags:
recipe, cooking, how-to, proscuitto, sage, chicken