Classic Italian Chicken Saltimbocca
One of the things I love about Italian cuisine is there are many variations of famous dishes made with more than one central ingredient. For example one of the best know of Italian dishes are the ones featuring parmesan cheese and marinara sauce over a crunchy main ingredient this can be eggplant, veal, or chicken they are all lovely on their own and all have a special place in the culinary world and I would not necessarily replace one with the other rather this way they, lend to what kind of mood you are in sometimes one will out shine another and then on another day just the opposite is true.
Saltimbocca is more commonly known for being made from veal but like so many dishes and I am not sure if this is our side of the pond lending itself to the dish or not but chicken is a wonderful substitute in this recipe. Both meats are very mild and lend well to the accent of the prosciutto and in this one a bit different to almost like a cordon bleu it has a slice of Swiss cheese incorporated into it along with fresh sage in and out so you are sure to get that distinct sage taste in every bite. If you want to be a more of a traditionalist you can opt to leave the cheese out although I think it adds a nice element to the dish that is missing otherwise.
Slowly but surely I am trying to fill out the classic dishes category and I am focusing on something other than pizza and lasagna as I think you know those have kind of a skewed representation on the site as both were seeding sites that I merged into this one. It has been a long journey to this point and I am so excited that the network has almost fully integrated the rebranding and consolidation into the core sites from its former self. It is a much more useful network of food sites I believe and I love the mix of topics and love that we are finally at a point of growing the database again. It has been a challenge but one that I feel has been a positive for both me as a webmaster and you as users. Can’t wait until I see what I come up with next any ideas or suggestion leave me a comment.
- 4 chicken breasts boneless skinless, pounded thin
- 4 slices Swiss cheese, thick sliced
- 8 slices of prosciutto
- ½ cup Kitchen Basics No Salt Stock, Chicken
- 12 leaves fresh sage
- ½ teaspoon cornstarch
- 2 tablespoons extra virgin olive oil
- ⅓ cup lemon juice
- Salt and fresh ground pepper, to taste
- 1 whole Lemon quartered (optional)
- Sprigs fresh parsley, to garnish (optional)
- Place your chicken breasts in between a couple pieces of plastic wrap. Then using your favorite pounding thing (hammer, mallet, wine bottle, etc.) proceed to pound the chicken breast out until it is about half an inch thick.
- Season it all over with salt and pepper (you may want to go light on the salt the prosciutto has a fair amount of it in it), lay two peace of the prosciutto and then a chicken breast and then a slice of the cheese and place one sage leave on top of the cheese and proceed to roll it up and secure with wooden tooth picks as needed to hold it closed.
- Place the olive oil in a skillet and heat it to medium high when the skillet is nice and hot add the rolled up chicken breast and sear on all sides just until the prosciutto is browned and chicken is cooked through, do this to all sides. Then remove the chicken to a plate.
- Into the skillet add the lemon, chicken broth and whisk in the cornstarch with a wire whisk until the cornstarch is well incorporated and lower to a simmer until it thickens.
- Transfer the chicken to individual plates and spoon some of the sauce over each piece and serve. Season with some fresh cracked pepper, serve with lemon wedges if using and the sprig of parsley too.
Although this dish is more commonly served or made using veal so many veal dishes especial Italian ones have a chicken counterpart such as veal Marsala made with chicken and or maybe the better known parmesans is made with chicken. Now although I am a fan of both chicken and veal let’s face it chicken is the more budget minded of the two meats although I will have to admit from a pure taste factor I would choose veal every time. Now this doesn’t mean the two dishes should even fairly be compared they stand on their own and should only be looked at in their singular as there are many factors to consider when evaluating the two dishes.
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