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Salumificio La Rocca - Salumi tipici piacentini

Chicken medallions with mariola salami

This is the recipe of Food blogger Alessandra Barbone of the blog I Sognatori di cucina e Nuvole.
At first glance they might seem like Roman saltimbocca. Well they are not at all otherwise I would attract the ire of all the Romans, but I confess I got inspired by them for these salami chicken medallions.
I like chicken very much as meat because it has a delicate taste that lends itself to many preparations. Making it tasty and juicy is necessary. It is enough to use quality and tasty products to create truly appetizing dishes.
Here my choice fell on Salumificio La Rocca's Mariola del Borgo salami which, when cut thinly, enriched the slices of chicken breast exactly as I wanted.
By now I have grown fond of Salumificio La Rocca products because they are ordered online on the website or on Amazon and arrive directly at home and allow me to make delicious sandwiches.
Having used the oil to cook the chicken medallions instead of the more common butter, some of the fat from the salami being cooked with the heat melted, perfectly flavoring the chicken as I had desired.
I have planned 4 medallions each if they become a single dish with a vegetable side dish, otherwise two medallions each are fine as a main course. "INGREDIENTS:
8 slices of chicken breast
16 slices of La Mariola del Borgo salami from Salumificio La Rocca
16 fresh sage leaves
extra virgin olive oil to taste
Salt to taste.
pepper as needed.
white wine to taste
white flour to taste
I lightly beat the slices of chicken breast between two sheets of plastic wrap and I divided each slice in two. I placed a slice of salami on each piece of chicken trying to match the shape of the chicken with the shape of the salami slice. I put a sage leaf on top and attached it to the chicken with a toothpick.
I lightly floured the chicken medallions on both sides and placed them in a non-stick pan with a little extra virgin olive oil. I lightly fry them on both sides on a high flame.
I blended with a little white wine, I lowered the heat as soon as all the alcohol in the wine has evaporated, I covered and let it cook for a few more minutes. If the sauce tends to dry out too much, just add a little water.
I served very hot after removing the toothpicks.