This was pretty quick and easy to create. I thought that placing and flipping the chicken with the lemon and prosciutto would be difficult and messy, but it wasn't at all. Go me!
I did think that the sauce was a bit thin, so I added... marscarpone! It is truly a Giada dish... ;)
The chicken was VERY flavorful and tender. The tomatoes tasted kind of weird to me... almost pizza-ish. Maybe I used a weird brand...? I'll have to check on that next time.
On a side note: I have her book, Everyday Dinners. I would like another one... maybe the Family Dinners one? Does anyone have it and would like to give me a review?
- 4 veal chops, pounded 1/2 to 1/4-inch thick (I used thin-sliced chicken breasts.)
- 4 thin lemon slices (I used 8 - two for each breast.)
- 4 sage leaves, plus 1 teaspoon finely chopped (Didn't have any - used dried.)
- 4 large slices prosciutto (Whoops - forgot to buy this! I used deli ham.)
- 3 tablespoons olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 (14.5 can) whole tomatoes, drained and chopped
- 1/2 cup cream (Used whole milk.)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.