Chicken Saltimbocca

Saltimbocca can be traditionally made with either chicken or veal. Originating mainly in Rome, it is a savory dish that combines fresh meat with sliced prosciutto, cheese, and sage layered on top of it. It is a great dinner recipe, especially in the summer months.








Recipe


Ingredients

2 Ibs. chicken cutlets, 1/4 inch thick and cut into 5-inch-long pieces.
20 large sage leaves
2 large mozzarella balls, sliced
12 pieces prosciutto, about a 1/4 Ib. worth
1 1/4 cups low sodium chicken stock
1 cup dry white wine
1 cup flour
Salt and pepper
1/4 cup olive oil
6 tbs. butter
2 tbs. parsley, minced


Instructions

1. Season the chicken pieces with salt and pepper on both sides. Then dredge pieces in flour.

2. Heat a large pan to medium heat. Add in olive oil to coat the pan and 1 tbs. of butter. Once melted, add the chicken pieces and sear until golden brown. Flip and cook the other side. About 2 to 3 minutes on each side. Place on a dish covered in paper towel and work in batches. Use more oil if need be.

3. Place prosciutto on top of the chicken, trimming if need be. Add mozzarella slices on top. Then add 1 to 2 sage leaves on top. Secure the sage leaves, prosciutto and cheese with toothpicks.

4. In the pan you used to fry, add the white wine. Turn heat to high and scrape the pan with a wooden spoon to deglaze the pan and get all of the chicken bits up. After 1 minute, add the chicken stock and cook until it thickens, about 3 minutes. Then turn heat to low and add the remaining butter.

5. Whisk the sauce and add salt and pepper to taste. Add the chicken back to the pan, and let it cook in the sauce for about 3 to 4 minutes. It helps to cover the pan as well. Sprinkle with parsley and serve hot.



Check out this non stick cast iron skillet from Zakarian by Dash




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