Saltimbocca is an Italian word for jumps in the mouth. It is an Italian dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. The original version of this dish is Saltimbocca alla Romana (saltimbocca Roman-style) which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken and that is the version I use. Be sure to use good quality prosciutto, preferably Prosciutto di Parma, for the best taste.
Chicken Saltimbocca
6 servings
Ingredients
6 skinless boneless chicken breast halves
12 large fresh sage leaves
6 thin prosciutto slices (about 3 ounces)
1/2 cup plus 4 teaspoons all-purpose flour
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 cup dry white wine
2 tablespoons fresh lemon juice
Directions
Place the chicken breasts between 2 sheets of plastic wrap on a work surface.
Using a mallet, pound the chicken to a 1/4-inch thickness. Sprinkle the chicken with salt and pepper.
Place 2 sage leaves on top of each chicken breast half.
Top each chicken breast with a prosciutto slice, pressing to adhere. Spread 1/2 cup flour on plate.
Dredge chicken in flour to lightly coat both sides.
Preheat the oven to a low heat setting (around 200 degrees F.)
Cover a baking sheet with aluminum foil.
Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add 3 chicken breasts, prosciutto side down; cook 4 minutes.
Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to the foil lined pan and place in the oven.
Repeat with the remaining butter, oil and chicken breasts. Place in the oven.
Whisk the wine and remaining 4 teaspoons of flour in small bowl. Pour into the same skillet that the chicken was cooked in and bring to boil.
Add the lemon juice; whisk until the sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
Place the chicken on a serving platter and spoon the sauce over the chicken. Serve with the polenta.
Quick Cooking Polenta
6 servings
Ingredients
4 cups chicken stock
1 cup quick cooking polenta
1 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/4 teaspoon salt
Directions
Place the broth in a saucepan and bring to a boil over medium-high heat. Add the polenta, whisking to prevent clumping.
Reduce heat to low. Cook, stirring constantly, until liquid is absorbed and the polenta is creamy and thoroughly cooked, about 3-4 minutes.
Add cheese, butter and salt, stirring gently until incorporated. Serve immediately.
Skillet Green Beans
Serves 6
Ingredients
1 pound green beans, washed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with side of a knife
A little salt
1/4 cup water
Salt & pepper
Directions
Heat the skillet on medium and add the oil.
Add garlic and cook 30 seconds or til lightly golden, stirring.
Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.
Stir in the water. Cook 1 minute, stirring occasionally.
Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.
Uncover and increase the heat to high.
Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
Taste and adjust the salt as needed. Transfer to a serving dish.
Animalcouriers
One of my favourite meals.
Marisa Franca @ All Our Way
Perfect Italian meal. Just what I’d want as a comfort food! Great recipes. Have a good week.
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rhutcheson28
The chicken and green beans were great, and that’s the first polenta dish I’ve really liked. Thanks, Jovina.
Jovina Coughlin
Hooray! Thank you so much for making these recipes and for letting me know how they worked for you.