When people find out that I went to Culinary School, the first thing they ask me is ... well, the first thing they ask me is something about TopChef or Food Network, or Chopped... but the second thing they ask me is "What's your go to recipe?" In general, I enjoy cooking Asian and Spanish cuisine more than anything, but these answers caused a sneer from most of my friends, many of whom classify their palates as "meat and potatoes"-centric. So, I had to adjust; because frankly, a go-top recipe loses something when no one will eat it. To compensate, I used the two things lots of people in Ohio seem to love, Chicken and Italian Food, to tweak a Chicken Saltimbocca recipe into perfection
Roughly translated, Saltimbocca means "to jump in the mouth," and depending on how many you prepare, there may not be any leftovers, because your portions are doing just that. Aside from Chicken, this recipe also uses Prosciutto, a meat taken from the thigh or hind quarters of a pig/wild boar and dry-cured for up to two years. The prosciutto in this recipe acts to give a nice, but not overwhelming, saltiness to the chicken. If you're not a fan of prosciutto, or simply want to change the recipe, feel free to use any other cured meat: speck, capocollo, sopressata, etc. The same goes for the main protein (Saltimbocca is traditionally a Veal based dish, but I changed it to Chicken to be more affordable) and the cheese (I typically use Parmigiano-Reggiano, but Mozzarella will do in a pinch).
INGREDIENTS:
- 4 Chicken Breasts (size should be roughly 6oz each), pound the breasts to an even thickness.
- Salt & Pepper (to taste)
- 1/3 cup Flour
- 2 Tbs Butter
- 1 Tbs Extra-Virgin Olive Oil
- 2 tsp Chopped Sage
- 1/2 cup Grated Parmesan
- 4 slices Prosciutto
- 1/2 cup dry white wine (Pinot Grigio/Sauvignon Blanc)
DIRECTIONS:
- Season the Chicken breasts with Salt and Pepper, then dredge in flour. Shake off all excess seasoning and flour before cooking.
- In a large frying pan, on medium/high heat, melt half the butter with the EVOO. Add the Chicken Breasts and cook until golden brown (generally about 5-6 minutes). Then, turn the chicken breast over and repeat on the other side.
- Reduce heat to low, then sprinkle the breasts with chopped sage and top each with a layer of prosciutto. Finally, top the prosciutto with the grated parmesan.
- Cover the pan tightly and cook for another 1-2 minutes (or until the cheese is fully melted), then transfer to a serving plate and cover with aluminum foil.
- Bring the heat on the pan back up to med/high. When the pan is sizzling, deglaze it with the white wine and reduce this mixture until there is about 1/4 cup left in the pan. When this is done, remove the pan from the heat and whisk in the final Tbs. of butter.
- When ready to serve (which should be ASAP), spoon the glaze over the chicken breasts and eat up. Serves 4
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