Tuesday, March 11, 2008

Chicken Saltimbocca

There is a category of cookbooks out there that you see a lot. Collections of related recipes, unknown authors, maybe a big name attached (food network, williams-sanoma, etc.) These cookbooks are hit-or-miss, and I think more often than not end up on a bargain bookshelf at the local bookstore. Do you know the ones I mean? These cookbooks are sometimes wonderful collections, though, I this recipe is taken from one such book.

One of my siblings gets credit for this one. The book is Making it Easy, from the Food Network Kitchens series. It is a great collection of simple yet elegant recipes. I never feel like I'm taking a short cut or using a sub-par recipe when I pull out this book, and the results have been great for each recipe I try. This Chicken Saltimbocca recipe is not hard, and makes a beautiful presentation. It's great for company, and I think my in-laws really enjoyed it when they were here for dinner last weekend.

** Warning- be careful if you're trying to save money... turns out single slices of prosciutto from the deli are waaaaay more expensive than just picking up a package. Oops!**

Chicken Saltimbocca from Making it Easy

flour for dredging
4 boneless, skinless chicken breasts
freshly ground black pepper
16 fresh sage leaves
4 thin slices prosciutto
1 Tbsp olive oil
1 Tbsp butter
5 oz. cremini (aka baby bella) mushrooms
2 cloves garlic, smashed
1/2 cup marsala wine
3 Tbsp water
1/3 cup creme fraiche (or I used marscapone)
2 tbsp chopped fresh flat leaf parsley (optional, I skipped it)

1. Preheat oven to 375. Put flour in a shallow dish. Lay chicken smooth side up on a cutting board and season lightly with pepper. Lay 3 sage leaves across each chicken breast, and then wrap w/ prosciutto, tucking ends of prosciutto underneath.

2. Heat a large skillet over medium-high heat, add oil and butter. Dredge wrapped chicken in the flour, shaking off excess. Place the chicken in the pan w/ the prosciutto seam side down and cook, turning once, until lightly browned on both sides, about 5 minutes in all. Transfer chicken to a roasting pan and bake, uncovered, for 10 minutes.

3. While chicken cooks, turn the heat under the skillet to high. Add the mushrooms and garlic and cook, stirring, until the mushrooms begin to brown, about 4 mins. Add the Marsala and 4 remaining sage leaves (chopped) and bring to a boil, scraping up any browned bits with a wooden spoon; cook until the liquid is almost gone. Add the water, pull the pan off the heat, and swirl in the creme fraiche. Season the sauce w/ salt and pepper. Pool the mushroom sauce on plates/platter and arrange the chicken pieces on top.

I served it with a side of risotto, plus the roasted asparagus from the top of this post (evoo, s&p, 8 or so mins at 400).

I'm excited to be done w/ this post now, because that means it's time for leftovers! Yum!

1 comment:

Ally said...

Looks like an awesome recipe! Can't wait to try it!