Monday, November 3, 2008
I have seen chicken saltimbocca prepared many ways over the years. Sometimes the chicken is rolled, sometimes it's flat and sometimes it is folded in half. I've seen it stuffed and I've seen it layered. I don't think there is any right or wrong method, just do what works best for you. I have tried to duplicate the saltimbocca that Steve and I get at a local pizzeria/restaurant. I think I came close! I served this at a dinner party that we had Sunday night with some of our friends.
I'm sorry that my measurements aren't exact. I just did it on the fly so I'll do my best to make a clear recipe.
Serves 6 - you can easily make more to satisfy bigger appetites or a larger crowd.
6 thin sliced chicken cutlets
6 slices of prosciutto di parma
6 leaves fresh sage, torn in pieces
1 cup marsala wine
3 cloves garlic, minced
all purpose flour
wondra flour, optional (it's great for making a smooth gravy)
salt and pepper
4 bags baby spinach (three wasn't enough for 6 people)
5-8 cloves garlic cracked
1/2 stick unsalted butter
extra virgin olive oil
1 bag shredded mozzarella (I use part skim)
1. In a shallow bowl or dish put about 1/2 cup flour or so (depending on how big your cutlets are) and season with salt and pepper.
2. On each chicken cutlet place a couple of pieces of sage leaves. I don't like the sage to overpower the chicken, so I only put about 2 pieces. You can leave the sage leaves whole and put one leaf on but I find that one area of the chicken ends up with all the flavor. It's completely up to you and your tastebuds. On top of the sage place one piece of prosciutto. Dredge both sides in flour then fold in half like a book and press together to seal it.
3. Once all chicken is prepared heat a large skillet over medium heat and add a couple tablespoons of oil and a pat of butter. Brown chicken on both sides adding more butter or oil as needed. Remove chicken from pan and set aside.
4. In the same pan add garlic and reduce heat to low so garlic doesn't burn. If your pan is dry be sure to add more butter or oil (I like to use a combo of both). (At this point you can add all purpose flour as a thickener for the sauce or you can wait and use wondra flour later.) Bring heat up again and add marsala wine. Use a wooden spoon to pick up any bits that have stuck to the pan. This makes a tasty sauce. Let wine cook down for about 5-8 minutes so the alcohol will burn out and the flavor has mellowed. Add chicken broth a little at a time and stir. Stir in wondra flour to thicken sauce. Add more chicken broth and flour as needed. It all depends on how much sauce you like. If I was going to serve this over pasta I would have made more sauce.
5. Reduce heat to medium low and add the chicken to the pan. The chicken is already cooked but we want it to absorb some of that flavor and let the sauce coat the chicken. Turn the chicken so both sides are coated. Sprinkle tops of chicken with shredded mozzarella (you won't use the whole bag, just enough to top each piece) and put under broiler until cheese is melted and browned. If you don't have a pan that is safe for the oven put a lid on top or some foil so the cheese melts.
6. While you are making the sauce for the chicken (or you can do this earlier in the day and reheat later), heat a medium size pan and add about 2 tablespoons of oil. Add cracked garlic and let it cook for a few minutes. Add spinach and turn to coat in oil. You will have to do a little at a time and as the spinach cooks down add more spinach. Add more oil if you think it needs more. When spinach is wilted turn off the heat.
7. Serve chicken over or around spinach with extra sauce over the top of the chicken. If you like you can remove the cracked garlic.
Ignore the flour that's all over my shirt!!! lol