Tuesday, 28 May 2013

Chicken Saltimbocca

You know that lovely feeling when you have time to sit down with your partner over a meal, and have some proper conversation? But then the food is so good that suddenly neither of you really wants to talk about anything, and you just kind of sit silently and contentedly devouring it for a while? Well, that happened tonight. Which should tell you how good this chicken is. Because I looooove to talk.

Saltimbocca is a classic Roman dish, traditionally cooked with veal. Chicken or turkey are perfectly happy substitutes though, so don't worry too much about that. I adapted this from a Whole Foods recipe that was originally for four people. I served it up with some garlic roasted potatoes, and some asparagus and green beans that were griddled in olive oil, lemon zest and black pepper, for 6-7 minutes. They were deliciously crunchy, and complemented the chicken as if they belonged together. Give this dish a try and it might just become your new favourite.

Serves 2

2 boneless, skinless chicken breasts 
Salt and black pepper
2 large thin slices prosciutto
4 sage leaves, more for garnish
1/2 cup flour (approx)
2 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup dry white wine
Lemon wedges

Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf. 
Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With ar olling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken. 

Spread the flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat a knob of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. 
Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.

Add wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half. Remove the pan from the heat and swirl in remaining butter. 
Taste and adjust seasoning with salt and pepper, then pour over the reserved chicken cutlets. Serve immediately with lemon wedges.

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