Friday, October 21, 2011

Chicken Saltimbocca

When I first mentioned this dish to my family a few years ago, the reactions were mixed ("Really?", "Sounds good", "Can I just have a TV dinner?").  However, once I made the dish, everyone liked it and has asked for it on numerous occasions.  My daughter even asked for it for her birthday dinner last year.

The Italian word saltimbocca literally means "jump in the mouth", and this dish does that.  The sage gives the chicken an earthy flavor, but at the same time the lemon gives it a very fresh flavor.  The prosciutto crisps up and takes on a whole new flavor, while the wine gives the chicken an acidic flavor that brings the flavors all together.  In the end, you are left with a variety of flavors competing for your attention and seemingly dancing across your taste buds.

Chicken Saltimbocca
2 boneless, skinless chicken breasts
4 slices prosciutto
8 sage leaves
1/3 cup flour
Olive oil, for sauteing
1/2 cup white wine
Juice of one lemon
3/4 cup chicken broth or stock
2 Tbsp chopped parsley

Cut each chicken breast in half.  Using mallet, pound each piece of chicken to approximately 1/4-inch thickness.  Lay 1 slice prosciutto over each piece of chicken. pound lightly to ensure prosciutto and chicken are attached.  Lay two sage leaves on top of each slice of prosciutto.

Heat large skillet over medium high heat. Add enough oil to lightly cover bottom of pan.  Dredge chicken lightly in flour (if desired, you can use toothpicks to hold sage in place, just remember to take them out when chicken is finished cooking).  Place chicken in skillet prosciutto side down and saute for 2-3 minutes (work in batches if necessary), or until prosciutto is crisp and golden brown.  Flip and cook two minutes more.  Add more oil to pan if needed.  Remove chicken from pan and drain all but one tablespoon of oil from pan.

Over medium heat, add wine to pan.  Stir to deglaze pan, then quickly add lemon juice.  Add chicken broth and bring to a boil.  Let boil for two minutes, then return chicken to pan, prosciutto side up.  Reduce heat and simmer for 5 minutes.

To serve, drizzle some of the pan sauce over the chicken and serve with pasta and a green vegetable.

1 comment:

  1. that's looks incredibly yummy!


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