This is a dish D discovered in, of all places, the cookbook we call “Chez P. veggies”. It’s a tossoff in a discussion of sage, I believe.
The chicken is topped with sage leaves, which are in turn covered by a sheet of prosciutto, and the whole thing is sauteed as a unit. It’s an excellent version of chicken, with lots of interest. D also made some basmati rice (the color is pan drippings from the chicken) and a very nice salad. The salad had romanita tomatoes over red-leaf romaine, topped with tiny flowers from our Greek oregano plants, with a dressing of balsamic vinegar and olive oil.
D brought home a new wine that was a “staff pick” at the Bowl, and we really enjoyed it. It is a pinot grigio, with some more body and interest than one necessarily expects in a PG. Cute label, too, which usually means the wine isn’t worth much, but in this case didn’t seem to 🙂 Cost was about $8.
Here is the little appetizer D delivered to me – olives and wine, and a half a romanita. The romanita went really nicely with the olives!