Monday, April 20, 2009

Saltimbocca Chicken

Found this recipe while we were watching America's Test Kitchen. So you can look it up there also. I've modified it a little here. This is good. Saltimbocca means "jumps in your mouth" and this really does! Strictly speaking, the chicken is the saltimbocca, the pasta is from another recipe. I'll start with the pasta, because its relatively simpler.

Simple Creamy Pasta
Pasta (spaghetti, or any other type, string noodles are probably best)
Mascapone cheese
Two eggs
Salt & pepper
Any kind of suitable additional ingredients (we used mushrooms and asparagus here)

Cook spaghetti in salted boiling water. Prepare sauce in the meantime. Use two egg yolks in a bowl, add two and half large "scoops" of mascapone cheese, stir until a smooth sauce, add salt and pepper to taste. Once spaghetti is done, mix into sauce, add chopped mushrooms and fresh asparagus, mix again, and done!

Saltimbocca Chicken
4 chicken breasts (thin fillet)
4 proscuitto (or ham) same size as chicken, or cut to same size
1 lemon
Sage leaves
1/2 cup flour
Salt & pepper
1 1/2 cup white wine
4 table spoon butter.

Preheat oven to 200F (this is for keeping the cooked chicken warm later when preparing the sauce). Make sure chicken and ham are dry. Add some pepper into flour. Coat the chicken with light layer of the flour. Sprinkle some chopped sage onto chicken. Place ham on chicken. Heat 2 tablespoon olive oil in pan. Fry some large sage leaves, few seconds each side, then set aside on oil draining paper for later garnishing. Place chicken in oil, ham side down. Leave for 4-5min. Turn chicken, cook for another 3-4min. Remove chicken and place in oven. Drain oil from pan, but leave the bits from cooking the chicken. Pour the white wine into hot pan and scrape the bits into the wine, let the wine reduce to 1/3 cup. Add half lemon juice, chopped parsley, and butter, stir mixture into a nice sauce. Take chicken out of oven, place on plate, put fried sage leaves on top, and pour sauce over and serve. Done!

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