Chicken Saltimbocca
Serves 4
“In Italian, saltimbocca means to ‘leap into the mouth.’ This popular dish does just that. While saltimbocca is traditionally made with veal, I like to use chicken; in Italy, they often use fresh young turkey.”
Peter’s Notes: I added steps, noted in red, to these directions, to add clarity to the original. You could substitute chicken cutlets and save some time, just be sure to trim the thin tail pieces as they will cook faster than the rest. Also, you could use boneless, skinless chicken thighs for the breasts. You may want to mince the sage rather than use the whole leaves for better coverage.
Chicken Saltimbocca Ingredients
4 whole boneless, skinless chicken breasts or 8 cutlets
8 large sage leaves, or minced
8 thin slices prosciutto
¼ cup flour
4 to 6 tablespoons olive oil
8 large white mushrooms sliced
8 tablespoons butter
1 cup white wine, I use vermouth
4 cloves garlic, peeled and chopped
¼ cup fresh chopped parsley
¼ cup chicken stock
1 pound fresh baby spinach washed
¼ cup (2 ounces) chopped prosciutto
Chicken Saltimbocca Directions
Heat oven to 200 degrees.
Thoroughly trim the chicken breasts, separate into halves lengthwise. Place between two sheets of plastic wrap and using a mallet, pound gently to ½-inch thick.
Arrange the chicken breasts lengthwise on a clean work surface and center a sage leaf on each breast. On top of the sage, angle 1 slice of prosciutto—the upper half should cover the center of the chicken, and the lower half should extend beyond the chicken and onto the work surface. Lightly pound the prosciutto into the chicken.
Gently flip the chicken breast to the opposite side and fold the extended prosciutto across the center of the chicken. Pound lightly.
Place the flour in a shallow dish and carefully coat each chicken breast with flour, making sure both sides are evenly covered.
Place 4 tablespoons of oil in a large skillet and heat to medium high, (375 degrees F). Add chicken, prosciutto side down first and brown on both sides. If the oil has been absorbed, add another 2 tablespoons and heat briefly.
Remove chicken to a wire rack set in a rimmed baking sheet and place in the oven to keep warm.
Add the mushrooms and brown lightly. Discard any extra oil. Add butter to the pan and melt. Add the wine, chicken stock, parsley, and half of the garlic. With a long match or long tipped lighter, ignite the sauce, and allow the alcohol to burn off for a few seconds. Keep a lid handy as a safety precaution. Continue to cook until the alcohol has evaporated, and the sauce is reduced. Add the Dijon, Worcestershire, and lemon juice if using.
In a separate skillet, heat 2 tablespoons of oil over medium high heat. Add the spinach, remaining garlic, and chopped prosciutto. Sauté until the spinach is wilted.
Remove the chicken from the oven.
Divide the spinach mixture among four plates and top each spinach bed with 2 breast halves. Pour the sauce over the chicken and serve immediately.
