| Date: |
10/5/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.4 |
Avg Rating: |
9.4 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
15 minutes |
| Total Time: |
30 minutes |
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| Chicken Saltimbocca |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Chicken/Poultry |
| Preparation Type: |
Sauté |
Flavor 2: |
Chicken |
| Cuisine: |
Italian |
Flavor 3: |
Cheese |
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| Ingredients |
1 boneless, skinless chicken breast, cut in half
2-3 oz. cambozola cheese (brie or camembert also work well)
1 large clove garlic, minced
2-3 large slices of prosciutto, torn into large pieces
5-6 large fresh sage leaves, cut into several pieces
Freshly ground black pepper
1 T. olive oil
4 T. dry white wine
1/3 c. organic chicken stock
2 T. butter
Juice of 1/2 lemon (the riper the better)
Sea salt and freshly ground pepper, to taste
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| Directions |
Place the chicken halves between two pieces of wax paper and pound with a meat mallet until they are equally thick all over, about 1/4" or so. Cut the pounded halves into 3 equal pieces each, total 6 pieces.
Sprinkle the pieces with fresh pepper and half the minced garlic (reserve the rest for the sauce). Place several pieces of sage on the chicken. Next, cut the cambozola into thin slices and place one on the middle (top side) of each of the pieces. Finish the chicken with a layer of prosciutto covering all the cheese and seasoning. Gently press the layers together.
Heat the olive oil in a large nonstick skillet over medium high heat. Arrange the chicken prosciutto side down and cook 2-3 minutes. The chicken is ready to turn when you begin to see a thin rim of cooked meat around the outside of each piece. Carefully turn the pieces with a spatula and continue cooking on medium heat for another 2-3 minutes. Remove the chicken from the pan to a warm plate and cover loosely with some foil.
Continue on medium heat, adding the wine and remaining garlic to the pan drippings. Bring to a light boil and reduce the liquids until about 2 T. remain. Add the chicken broth and continue to reduce until there is about 1/4 c. of sauce and it has thickened a little. Remove from heat and swirl in the butter. Squeeze in the lemon juice, tasting with about half of it added to be sure the sauce is not too tart. Salt and pepper to taste.
Return the chicken to the pan with the sauce on medium heat. Spoon the sauce over the pieces as you gently reheat them for about a minute.
Serve on heated dinner plates with the sauce spooned over each piece. |
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