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    Chicken Saltimbocca

    Saltimbocca translates to “jumps in the mouth” or “hops in the mouth” so I guess you should make extra for your family or guests. There are many recipes out there however I think this one will prove quick and easy for any good cook.

    You will need:

    Chicken Breast — 1 6 or 8 oz/serving cut into cutlets.
    Prosciutto — enough to cover each cutlet (see recipe for more information).
    Fresh Sage Chiffonade (Instructions if needed) — the amount depends on your personal taste for this herb but make sure you don’t use too much as it might be off putting.
    White Wine — a good Chardonnay works well here plan on about 1/2 a bottle more or less.
    Olive Oil — 1 TBSP/cutlet
    Unsalted Butter — 1 TBSP/cutlet
    Shallots &#151 one small to medium bulb finely diced.
    Flour — approx. 2 TBSP

    As you’ve read in the ingredients part of this recipe we call for Chicken Cutlets. If you don’t have the patience or time for this bit you can ask your butcher but why pay the extra when it’s easy to do yourself. Place a chicken breast on a clean cutting surface if you are right handed point the narrow part to the right (reverse for left handed). With a sharp knife, preferably boning, following the angle of the narrow side carefully slice it at a thickness of 1/4″. Continue until the breast is cut, you might have a small piece left at the end. Continue with all of the breasts. Lightly rub a little olive oil over each cutlet, sprinkle with the Sage then cover with a piece of Prosciutto and affix with one or two toothpicks.

    In a sauté pan large enough to hold all or most of the cutlets add the butter and olive oil until the butter melts and the oil shimmers. Using a pair of tongs carefully place the cutlets, Prosciutto side down into the pan and cook just until prosciutto crisps which won’t take long so watch this step. Flip the cutlets and sauté briefly just enough to have the pink color disappear, remove from pan place on an oven proof plate, tent with foil, and keep warm.

    If there isn’t enough oil/butter in the pan add enough to sauté the shallots. When the shallots start to turn opaque sprinkle enough flour to just coat continue cooking until all of the flour is absorbed carefully add the white wine scraping up all the good bits left on the bottom of the pan. If the resulting sauce is too thick add a little warm water if it is too thin combine some softened butter and flour and add to the sauce. Place the chicken cutlets, Prosciutto side up into the sauce and warm through. Serve immediately. Enjoy!

    Chicken Saltimbocca*

    Chicken Saltimbocca

    I took the classic Veal Saltimbocca recipe and adapted it for chicken. Unlike other Saltimbocca preparations I finely diced the sage and put it between the chicken breast and the prosciutto. Make sure that the chicken breast is butterflied and pounded to approximately 1/4″ or it will be undercooked.

    You will need:
    Boneless, skinless chicken breast (1 per person)
    Prosciutto (one or two thin slices per chicken breast)
    Fresh Sage
    Unsalted butter
    Olive Oil
    Dry white wine ( I used an unoaked chardonnay)
    Tomato Paste
    Salt & Pepper
    Flour

    Preparation:
    Place chicken breast flat side down on a clean cutting board. With a sharp boning knife carefully butterfly the breast at it’s thickest part. Place chicken breast between two lightly oiled sheets of plastic wrap and pound until it is approximately 1/4″ thick, repeat with all breasts being used. Finally chop fresh sage, chop enough to dust all breasts. The amount of sage used depends on your particular taste but beware that you can overpower the chicken if you use too much. Lightly dust the breast with flour shaking off excess flour. Sprinkle chopped sage over one side of the breast and season with salt and pepper to taste. Place prosciutto slices over chopped sage (use enough to completely cover chicken breast.

    In a sauté pan large enough to hold all the breasts heat butter and olive oil. When the oil/butter starts to foam gently place chicken, prosciutto side down, into sauté pan. Sear for approximately five minutes or until you notice a change in color of the chicken around the edges. Turn chicken over and sear on second side for another five minutes. Remove chicken from pan and hold, covered on a warm plate.

    Pour off any excess fat from pan and add white wine to deglaze (use about one quarter cup of white per chicken breast). Put one table spoon of tomato paste/chicken breast and swirl/stir until tomato paste dissolves and colors the wine. Drop two or three tablespoons of cold butter into wine/tomato paste combination. This procedure is called mounting the sauce. When butter is completely dissolved return chicken and any juices to the pan. Heat thoroughly (about 5 minutes). If your chicken breast is thicker than 1/4″ it will take a little longer for the chicken to cook through. You can use a meat thermometer (it should read no less than 160 degrees Fahrenheit.

    I serve this with thin spaghetti with olive oil and garlic.

    *Alternately you can use veal instead of chicken. Ask your butcher for veal for scallopini and follow recipe.

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