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.

 

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