The Bittersweet Life
About This Show
A funny, smart conversational show that explores the highs and lows of living in a foreign culture. Great for expats and immigrants wanting company or advice, former expats looking to reminisce with someone who gets it, and travel lovers planning their next adventure. Hosted and edited by Public Radio's Katy Sewall (former expat, Seattle) and writer Tiffany Parks (current expat, Rome, Italy).
Most Recent Episode
Episode 151: COOKING
4 days ago
Italian expat and cooking expert, Francesca Montillo, inspires us to cook and eat with others daily. She also explains what it is like to grow up in small-town Italy, and move permanently to the United States.
Lazy Italian Culinary Adventures: http://www.thelazyitalian.com/
New to the show? Come along for the whole journey by starting with Episode One: OUTSET.
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Recipe for Chicken Santimbocca
[caption id=attachment_1054 align=alignright width=300] Our guest Francesca Montillo[/caption]
½ Cup All-Purpose Flour
4 Thin Chicken Breast Cutlets
Salt to Taste
8 Large Sage Leaves
4 Thin Slices Prosciutto
3 Tablespoons Olive Oil
4 Tablespoons Butter, Dived
½ Cup Chicken Stock
½ Cup of Dry White Wine (You may use 1 cup of Stock if you prefer not to use any wine.)
Serves 4 / 25 minutes, start to finish
On a flat dish, add ½ cup of flour, set aside.
Wash the chicken, pat dry with paper towels and season with salt.
Place 2 sage leaves on each breast. Place slice of prosciutto over the sage leaves.
Dust both sides of the chicken in the flour while holding the prosciutto so it does not fall, shaking off the excess flour. Discard any left over flour.
In a large frying pan, heat the oil and 2 tablespoons of the butter. Add the chicken breasts, prosciutto side down, to the pan and cook over medium heat until nearly cooked through, about 6 – 7 minutes. Lower the heat if it looks like it’s cooking too quickly.
With a wooden spoon, gently move chicken around so it does not burn. Turn the chicken and cook an additional 2 minutes. Transfer the chicken to a clean plate.
Add the remaining butter to the skillet. Add the stock and wine and bring to a boil. Cook until reduced by half, about 3 minutes. (If you prefer a thicker sauce, you may add a 1 teaspoon of plain flour, whisk it until it fully dissolves.)
Return the chicken to