I’m Going To Show You How To Make My Chicken Stock In Boca Also Known As Sassy Look At Alana.
- Buttery Wine Sauce
- Some Chicken Breast
- Virgin Olive Oil
Now you’re probably thinking I don’t know what she’s saying or care but it’s a very simple dish made with chicken breast. Some prosciutto sage a nice like buttery wine sauce. I see sage leaves everywhere and as much as I love this dish I find myself making it only around this time of year just because afraid the sage leaves are super fresh and they really catch my eye. So I was really excited to share with you guys but before we get started of course we need to go over the ingredients so let’s do it you’ll need some chicken breast pounded thinly fresh sage leaves some prosciutto some white wine chicken stock a little bit of butter, salt, pepper extra virgin olive oil that’s it simple and easy right now if you buy the chicken breast like the big thick chicken breast. You don’t want to cut them in half or you want to pound them. Findley I bought mine like that and they’re perfect and all I’m going to do now is just season this with salt, and pepper and not too much salt only because the prosciutto salty, and I don’t want it to be like you know whoa salt in your mouth you know what I mean so now the next thing. I’m going to do is take some of the fresh sage leaves and put it directly on the skin or directly on the flesh.
I should say of the chicken breast now what I’m going to do basically is sandwich together the sage leaves directly on to the chicken breast with a slice of the prosciutto. Now this is going to do a couple things number one it’s going to keep the sage links in there so as it cooks all the flavor of the sage goes directly in the chicken giving it just so much more flavor and it just tastes delicious. So all I’m doing it’s kind of like pushing a prosciutto down sandwich eating it together. I look pretty much done now we just got to get to stove to start cooking have about a tablespoon and a half of extra virgin olive oil in a large non-stick saute pan or large skillet over medium-high heat, and it’s been preheating. So it’s nice and hot now I’m going to add in my chicken you want prosciutto side down well I lost a sage leaf that’s okay. You want push it to side down and what that’s going to do is seal it kind of seal it and get that special to nice and crispy. So cook that for about three to four minutes and I’m also going to season to this other side and we’ll cook it for about three to four minutes on each side. I’ll show you what it looks like once it’s done.
I check in and cooks all the way I just flipped it one that’s the top remember we cooked that part first got gorgeous color. I’m now just going to remove this to a plate, and I’m just going to cover it with another plate just to keep it warm. Now choose this pan I’m going to add in some white wine. if you don’t want to drink wine if you don’t drink wine you can replace this wine with just your chicken stock just have a little bit more chicken stock now I have my need up to medium-high just like I’ve had it for the whole time and I’m going to cook this until the wine has reduced by half to my wine that’s been reduced. I’m going to add in some chicken stock now this looks like it’s a lot of liquid but you know let this cook for about three to four minutes until the chicken stock is reduced by half again and it becomes like a really thick sauce once we add the butter but actually what that looks like once this has reduced this looks perfect. I’m just going to season it with just a little salt, and pepper because we want to make sure this the sauce is seasoned, and then I’m going to add in a little bit of butter about a tablespoon.
I’m going to let this cook I’m cranking the heat up to high and I’m gonna let this cook for about I would say minute just until the sauce kind of comes together and thickens and then I’ll meet back at the counter to serve it up my sauce looks perfect. I’m now just going to spoon this over my chicken I’m spoon some of it not all of it because I’m serving this over some noodles but you can serve it over anything you don’t have to serve it over anything because traditionally it’s not really served over a starch but I just love the sauce so much. I feel like it would go to waste if it wasn’t being soaked up by something like delicious just to you know bring the sauce to life a little bit. I’m going to give this a quick bite because I can’t take another second smells so divine if I can get it cut anyway pardon me mmm just the way it should be the stage comes through the prosciutto is nice, and crispy gives a great flavor.