Saturday, June 07, 2008

Saltimbocca

Chicken breasts, flattened, covered with parma ham and sage leaves, and stitched together with cocktail sticks

Then floured


Then pan fried in butter and oil, with a sauce made with the pan juices, marsala and chicken stock
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3 Comments:

Anonymous Anonymous said...

ooooh....saveuresque

8:15 PM  
Anonymous Anonymous said...

river cafe?

11:31 AM  
Blogger Andy said...

No - Saveur magazine (US foodie mag, available at Borders in UK dor £lots, or from returning visitors to the US for free)

11:46 AM  

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