A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, July 2, 2008

Chicken Saltimbocca

In Italian Saltimbocca means, “jump in the mouth”. This tasty dish can be made with chicken or veal. You might not think of this as a summer dish, however, there is nothing more satisfying that walking out to your herb garden in July and picking the freshest sage leaves for this satisfying dish. Once cooked, I will sometimes top the chicken with a bit of cheese and warm the chicken in the oven, children seem to love it served that way. Creamy polenta is an excellent side dish.

5 chicken breasts- (about 2 ½-3 pounds)- You will want to trim and pound the chicken thin for scaloppini, worry not is the pieces aren’t all perfect. I use all the “scraps” for popcorn chicken. You can by the “thin cut” chicken and the work will be done for you already.
13-16 sage leaves (1 per slice of chicken)
13-16 pieces or prosciutto (1 piece or half a piece per chicken depending on the final size of the cutlet, better to have extra prosciutto than not enough)
2/3 cup flour
1/8 teaspoon freshly ground pepper
½ teaspoon kosher salt

For cooking the chicken-
3 tablespoons butter
3 tablespoons oil

To begin you will place 1 piece of prosciutto on top of each pounded thin “scaloppini” chicken piece. On top of each prosciutto place a sage leaf. Insert a toothpick through the sage leaf. Push toothpick down through the chicken and then up again through the sage leaf to secure the items together. Repeat with all of the chicken.

Into a shallow breading dish, add the flour, salt and pepper. Stir to combine. Dip each piece of chicken into the flour to coat both sides lightly.

To cook the chicken (I am using an non stick 14” pan) add the butter and oil and turn heat to high. When oil is hot, sear each side of the chicken for about 2 minutes per side (about 1 minute per side if cooking veal). Cook in batches, adding extra oil to pan as cooking progresses if it seems necessary. Remove chicken and set aside.

Chicken Saltimbocca- page 2

For the pan sauce-
Empty out your pan of excess oil.
2 cups chicken stock
2 cups white wine
3-4 tablespoons butter
Juice of half a lemon
Salt and pepper to taste
Over high heat add the chicken stock and white wine. Reduce to about 1 cup of liquid. Whisk in the butter and lemon juice, season with salt and pepper and serve over the chicken.

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