Pork and Chestnut Sausage Wrapped in Chicken Breast Scaloppine

1. 1

   One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap.

2. 2

   With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.

3. 3

   Discard the waxed paper.

4. 4

   Spread about one-sixth of the sausage lengthwise along the center of each scaloppine.

5. 5

   Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.

6. 6

   In a saute pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat.

7. 7

   Add the rolls, sprinkle them with the black pepper, and saute, turning frequently, until lightly golden all around, 10 to 12 minutes.

8. 8

   Add the wine, garlic, and tarragon and stir to mix.

9. 9

   Bring just to a boil and decrease the heat to maintain a gentle simmer.

10. 10

    Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes.

11. 11

    Transfer the rolls to a platter and set aside in a warm place.

12. 12

    Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes.

13. 13

    Pour the sauce over the rolls and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.