1 hour ago
Thursday, March 20, 2014
I haven't made a pan sauce recipe in forever.
Here is another great, easy weeknight recipe that I used to make all the time. I found it years ago in an issue of Bon Appetit magazine and adapted the recipe to my liking.
You can make it with veal or chicken, it's up to you!
The Italian word "saltimbocca" means "to jump in your mouth".
That is what the flavors of sage & prosciutto do in this dish, they jump in your mouth. Don't be scared!
I call it simple, because it truly is! This is a great make ahead dish for company.
You can pound boneless chicken breasts until thin and tender, or you can buy them already sliced thin, like I do.
Regarding dredging cutlets in flour: I use Wondra flour, it's thin and coats the chicken nicely for frying without any clumping.
Simple Chicken Saltimbocca:
~ 4 thin sliced chicken breasts
~ 4 slices of GOOD prosciutto or speck
~ flour, salt and pepper for dredging
~ 2 tbsp butter
~ 1 cup of white wine (I use Pinot Grigio) or chicken stock
~ 4 tbsp of fresh grated Parmigiano Reggiano cheese
~ 2 tbsp of fresh sage leaves, chopped
~ 4 sage leaves for garnish
Dredge your chicken breasts in flour mixture and shake off excess.
Now saute them in olive oil in a heavy skillet about 2-3 minutes on each side.
Turn oven to 375F degrees.
Place chicken on a baking sheet. Sprinkle 1 tbsp of parmesan or Romano cheese on top of each breast, then top with a folded slice of Prosciutto di Parma.
Bake in oven for 5 minutes until cheese is bubbly.
While chicken is baking, make your pan sauce:
To the skillet, add 2 tbsp butter w/ chopped sage, scraping up brown bits from the chicken, then add your stock or wine. Boil until sauce is thick and has reduced, about 6 minutes.
Pour sauce over chicken and garnish w/ sage leaves.
This dish is a husband pleaser. Seconds are always requested.