WRIC Richmond News and Weather - Chicken Saltimbocca

Chicken Saltimbocca

CHICKEN SALTIMBOCCA
4  servings

   Chicken Saltimbocca  is a tasty dish with an Italian origin and easy to prepare.

• 1 to 1½ pounds boneless chicken breasts or breast pieces or thinly sliced chicken breast pieces (4 large pieces)
• 6 ounces prosciutto or fully-cooked Smithfield or Smithfield-style ham, very thinly sliced
• About 12 fresh sage leaves, slightly crushed
• Freshly grated Parmesan cheese as desired
• Flour as needed
• 3 tablespoons butter or margarine
• 2 tablespoons cooking oil (corn, canola, or safflower oil)
• Salt and freshly ground black pepper to taste
• ½ cup dry white wine

• Minced parsley (no stems) and sprigs of fresh sage as desired for garnish

Flatten the chicken breasts with the flat side of a French knife or pound with a meat mallet until chicken breast pieces are flattened. Arrange prosciutto atop each of 4 chicken pieces, dividing evenly.  Arrange  3 sage leaves atop prosciutto on each chicken piece.  Sprinkle Parmesan cheese evenly over each.  Beginning at the short tapered end, roll-up each chicken piece jelly roll-style.  Secure each roll with a wooden pick. 

On a sheet of wax paper, dredge chicken rolls in flour, lightly coating each piece.  In a large heavy skillet or sauté pan, melt butter and heat oil over high heat.  Add chicken rolls in one layer.  Brown the chicken rolls quickly, about 2 minutes per side.  Season the chicken rolls with salt and pepper to taste. 

Add wine to skillet; scrape down the browned bits of drippings off the bottom of the skillet with a wooden spoon.  Bring liquid to a boil; reduce heat to moderate, cover, and simmer until chicken is just cooked through, about 8 to 10 minutes.  Adjust seasoning of sauce to taste. Remove wooden picks from chicken rolls.   

Arrange a chicken roll on each of four plates.  Drizzle the pan liquid over the chicken rolls, dividing evenly, garnish each serving with minced parsley and a sprig of fresh sage, and serve immediately.

Variations: Omit sage and use fresh basil leaves 

                    Omit chicken and use 1 to 1½ pounds veal scaloppini (very thin slices); proceed as  previously directed