(Italian: jumps in the mouth)
in this case Chicken Saltimbocca… is a popular recipe in not only Italy, but also Switzerland, Greece and Spain.
It was in Florence that we experienced our first Saltimbocca which can also be made from veal or pork.
Our first Saltimbocca was at this table in Florence!
The espresso and desert were also wonderful!
Chicken Saltimbocca Ingredients
2- 6 ounce boneless chicken breasts
4- large sage leaves
2- thin slices of Prosciutto di Parma
All purpose flour for dusting
1- tablespoon extra-virgin olive oil
2- tablespoons unsalted butter
1/8 cup dry white wine
1/2 cup low salt chicken broth
Salt & freshly ground pepper
The first step in meal preparation is to butterfly the chicken breasts. This is accomplished using a very sharp knife. Hold the breast vertically with one hand and slice down with the other, being careful not to cut completely through. The result will be a breast that looks like a butterfly wing. Illustration below…
Once butterflied, your chicken (or veal or pork…same procedure) will need to be “thinned”. This dish requires very thin meat. To reduce your chicken to roughly 1/4 inch you will need to “pound” the meat. This is best accomplished using a mead tenderizer tool that has a reversable disk. You cannot use the toothed side. It has to be the flat side to flatten the meat. Pampered Chef has a great chrome plated zinc tool. 6″ inches, heavy and dishwasher safe. This is one of our “staple” tools.
To flatten your chicken breasts you can either use two sheets of
waxed paper. Put the breast on one then place the other on top… and pound away…
We prefer to use a one gallon freezer bag. Set the breast inside place on a wood or silicon board and flatten away.
After the meat has been pounded to the desired level of thinness… remove from the bag and place one fresh sage leaf on each half of the butterflied breasts.
The next step is to cover the breast with the prosciutto. You may need to cut it to fit.
Now that your meat has been covered it needs to be dredged in flour. Lay breast in a dish with a four base, then sprinkle with more flour.
I like to use a silicon basting brush to feather the flour over the
meat… until it has been evenly coated.
Heat your skillet. For 2 butterflied breasts a 10″ skillet is minimum size. If you double the recipe for a dinner for four then you will need to fry the chicken in two steps. While your skillet is heating ad the olive oil and 1 tablespoon butter.
Once the butter and oil have “married” and have heated then add the 2 breasts prosciutto side up. Cook on high heat until nearly cooked through. Turn chicken and cook until the prosciutto begins to shrink, about 1 minute. Remove chicken to warm plate.
Pour off remaining fat and wipe the pan. Add the remaining tablespoon of butter to the skillet. Add the wine, cook over high heat until reduced by half, about 1 minute. Add the stock and bring it to a boil. Cook until reduced by half, about 2 minutes.
Return chicken , prosciutto side up and simmer over moderate heat until the chicken is cooked through. About 2 minutes. Season with salt and pepper. Transfer to serving plate.
This dinner is a WOW! What is a great meal!
Serve with Risotto, steamed carrots and your favorite wine…