Sunday, March 19, 2017

Chicken Saltimbocco

A few weeks ago a landmark old-school style Italian restaurant closed its doors after serving the community since 1928...We of course had dinner before they shuttered for good. "Saltimbocco" means "jump in mouth" and this was their version of Chicken Saltimbocco, and it was tooooo diiiiie forrrrr!  So naturally it needed to be recreated at home!

Creamy cheesy marsala wine sauce, meltingly sweet sun-dried tomatoes and succulent chicken, really, how can you go wrong! Do not be put off by what appears to be long instructions, they are there to ensure a delicious end result.

It looks fancy but is deceptively simple; dust chicken breasts with flour, slip a few slices of prosciutto and mozzarella into a pocket in the chicken breast, brown, and make the sauce as the chicken is browning, and Eccola! Saltimbocco!

Chicken Saltimbocco
(serves 2)

2 small chicken breasts (skinless and boneless for less work)
1/4 cup flour (spelt works fine)
4-5 slices prosciutto
3-4 slices mozzarella (part-skim)
oil for frying

1 shallot, minced
1/2 cup chicken or veggie stock
1 1/2 cups cream
1-2 tablespoons marsala wine
1 cup parmesan, shredded fine
4-5 sun-dried tomatoes, packed in oil or rehydrated in boiling water for 20 minutes, chopped

Feel along the thinner edge of each chicken breast and cut into it to create a pocket; you want it to open like a book, keeping a hinge. Place 2 pieces of prosciutto and 2 slices of mozzarella inside and close back; dip in the flour to coat the chicken and salt and pepper it and set aside. Repeat with other breast.

Heat a skillet large enough to hold both breasts over medium heat for 2 minutes. Pour in enough oil to coat the bottom well and place each breast in the pan; cover and cook over medium heat for 4-6 minutes until it begins to brown; flip and cook the other side.

As the chicken browns, saute the shallot in about 1 tablespoon of olive oil in a sauce pan over medium heat. Once the shallots begin to soften add the marsala and cook another 2-3 minutes, til the sizzling abates. Add the cream and turn down to low and simmer for 5-6 minutes while you finish cooking the chicken.

Check to make sure the chicken is cooked thru by cutting into it and making sure it is not pink in the middle. Cover and keep it on low until it is cooked through. Remove sauce from heat and stir in cheese. Once chicken is cooked, remove to a cutting board and cut into slices with a very sharp knife on the bias. Spoon sauce over the chicken and sprinkle with sun-dried tomatoes and serve.


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