One of my favorite dishes is Chicken Saltimbocca. This lovely Italian dish is called "saltimbocca" defined in Italian as "it jumps in the mouth!" Let me tell you, it ABSOLUTELY does! The key ingredients are chicken, prosciutto, and sage. This dish is also popular in parts of southern Switzerland, but alternately uses veal as it base, marinated typically in wine or saltwater. Original version of this dish was called 'saltimbocca alla romana' which consists of veal, prosciutto, and sage in a dry white wine and butter.
What you will find about this recipe style is the substitute of chicken creates a much lighter base, along with the hint of vermouth provides a delicious flavorful sauce. Also, the sage creates a lovely harmonious equilibrium.
*Pairs nicely with a light wine, like a Prosecco or Pinot Grigio.
Chicken Saltimbocca provided by #cookingwkara
So mouthwatering... and worth every bite
Chicken Saltimbocca
Ingredients:
Chicken Ingredients:
>1/2 cup of gluten free flour (or use all-purpose flour)
>2-3 chicken breasts- sliced thin and in half (creates 4-6 pieces)
>6 pieces of sage (one piece per chicken)
>4-6 prosciutto slices (one slice per chicken)
>Salt and pepper
>1 teaspoon of dried basil
>2 tablespoons of extra virgin olive oils
Sauce Ingredients:
>2 tablespoons of flour
>1 shallot diced
>1 stem of green onion diced
>1 tablespoon of unsalted butter
>1/4 cup of dry vermouth (alternate substitute: dry white wine)
>1/2 lemon, squeezed for juice
>3/4- 1 cup of chicken broth
>2 teaspoons of fresh parsley
>2 teaspoons of minced fresh sage
>Dash of salt and pepper
General directions:
1) Start off with slicing chicken breasts in half and equal distribution. From there add 1/2 cup of flour to a bowl and coat both sides of the chicken. Repeat this for all chicken pieces.
2) Take a piece of sage and place in the middle of each piece of chicken. Wrap one slice of prosciutto around each piece of chicken, sandwiching the sage in the middle.
3) In a non-stick deep pan, drizzle olive oil in the pan. Set the heat to med to high heat. Brown both sides of the chicken at a high temperature, but do not to cook all the way through. (*The reason for this is to keep the chicken tender, and bake in the oven with the sauce.) Once wrapping up cooking all the chicken place in a glass baking dish to the side. You will use the same pan to cook the sauce. Lower the temperature to med-low to prep for the sauce.
4) Preheat the oven to 400 degrees.
5) Next you will create the sauce. Start off dicing 1 whole shallot and 1 strand of green onion into small pieces.
6) Add a tablespoon of butter to the pan, melt and then add shallot and green onion to the pan. After, add the flour in as well to coat the shallots/green onions. Let this brown for 3-4 minutes.
7) Next add the vermouth and sizzle the alcohol out for 4-5 minutes. Whisk the items in the pan. Then add lemon juice, minced sage and parsley.
8) Let the sauce simmer for another 3-4 minutes, slowly adding in the chicken brown to boil. This will start to slightly thicken.
9) Next, you will place the sauce on top of the chicken in the glass baking dish evenly. Add a dash of salt and pepper on top. Place in the oven at 400 degrees for 18 minutes.
10) Last, Plate and get ready to drool! #Voila Enjoy this savory meal with your favorite salad or pasta. Brought to you by #cookingwkara
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