Wednesday, November 16, 2011

Chicken Saltimbocca

So upon returning from an Atlantic City bachelor party trip (think an Italian version of The Hangover), my husband asked for an Italian dinner. One of the nights there they ate at an amazing Italian place called Carmine's. I've been to one in NYC, and apparently they have a few locations. So I checked out their menu and saw that they had a Chicken Saltimbocca and that is something I've been wanting to make. So after searching around and using an Italian cookbook I have, I came up with this delicious dish! I love the combination of the prosciutto and sage...I've never even cooked with sage before!

On a side note, T minus 1 week until my little brother and mom roll into town for Thanksgiving! I'm so excited, I bought my table decor last night at Bed Bath and Beyond and it looks amazing! I'm using a stark white table linen with ivory satin napkins, gold chargers with my china, and centerpiece of floating candles, gold sequin votives, and glittered pine cones. I'll definitely be posting a pic next week!


Ingredients- Serves 2
-2 boneless chicken breasts, butterflied
-Salt and black pepper
-4 thin slices prosciutto
-4 sage leaves, more for garnish
-Flour for dredging
-2 tablespoons butter
-1 1/2 tablespoons olive oil
-1/2 cup dry white wine
-1/2 cup chicken stock
-Lemon wedges
-1 garlic clove, minced
-1/2 teaspoon garlic powder

1. After you butterfly your chicken, season with salt and pepper. Top with 2 slices of prosciutto and 2 sage leaves. Place chicken between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, pound cutlets to an even  thickness,  pounding the prosciutto and sage into the chicken. Sprinkle with garlic powder.

2. Spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat one tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the chicken to the pan placing the prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.

3. Add wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken stock and reduce again. Remove the pan from the heat and swirl in remaining tablespoon of butter. Serve with lemon wedges.

Source: Whole Foods


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