chicken saltimbocca with escarole and beans

From The Best American Recipes 2004-2005: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet

Cookbook

Author(s): Fran McCullough, Molly Stevens, Bobby Flay

Page 118

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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soupereasy

15 years ago

★ ★ ★ ★ ★ 3/5

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The chicken breasts,pounded with the fresh sage and prosciutto, floured and browned were lovely! They are to be served on wilted escarole and cannellini beans. Recipe called for way too much liquid. Flavours were there ,but next time I will omit the cup of chicken stock.

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