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.
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
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
4 cups chicken stock
1 cup quick cooking polenta
1 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/4 teaspoon salt
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
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
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.