Sage is a beautiful perennial herb that does exceedingly well in Georgia. Hot, dry conditions and poor soil? No problem. The plant’s tough Mediterranean roots mean it would take an extended rainy season to put an end to its production.
Sage is available fresh from the garden all year-round, but it seems to take fall’s cooler weather to remind us of its wide variety of culinary uses. Could you serve Thanksgiving dinner without putting sage in your stuffing? Butternut squash, browned butter and sage is a combination that appears on farm-to-table menus every September. And sage is a traditional seasoning for sausage, reminding us of our rural roots when fall meant it was time to slaughter a pig for winter use.
Chicken Saltimbocca
Hands on: 15 minutes
Total time: 15 minutes
Serves: 4
Saltimbocca is an Italian classic traditionally made with veal. This chicken version is easy enough for a weeknight dinner, but special enough for company.
4 (5-ounce) boneless, skinless chicken breasts
12 large fresh sage leaves
4 thin slices prosciutto
1/4 cup all-purpose flour
Salt and pepper
3 tablespoons olive oil
1/3 cup Marsala
1 tablespoon unsalted butter
Top each chicken breast with 3 leaves of sage and a slice of prosciutto. Gently pound with a rolling pin until chicken breast is 1/4-inch thick. Set aside.
Put flour in a shallow dish or pie plate. Season with salt and pepper.
Working with one piece of chicken at a time, dip breasts in flour, lighting coating each side. Shake off any excess flour.
In a large skillet, heat olive oil over medium heat until very hot. Sauté chicken breasts for 2 minutes per side or until golden on both sides and chicken is cooked through. Do not crowd skillet. Set chicken aside as it is cooked and keep warm. Deglaze pan with Marsala, bringing heat to high, and reduce by half, about 3 minutes. Add butter, then pour sauce over chicken breasts and serve.
Adapted from a recipe in “Sara Moulton's Everyday Family Dinners” by Sara Moulton (Simon & Schuster, $35).
Per serving: 340 calories (percent of calories from fat, 45), 38 grams protein, 6 grams carbohydrates, trace fiber, 16 grams fat (4 grams saturated), 100 milligrams cholesterol, 476 milligrams sodium.
For more ideas about gifts, decorating, where to eat and what to do, check out our complete Atlanta Holiday Guide.
