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August 23, 2013

Chicken Saltimbocca

Literally translated, Saltimbocca means Jump Mouth. Don't know why the Italians gave this dish the name but maybe because the flavors jump around in your mouth. The original dish was made with veal, sage and prosciutto. This version uses chicken and spinach.

Frogs Leap Sauvignon blanc was the wine choice; the flavors were jump in your mouth, delicious.

Chicken Saltimbocca
Serves 6 as a meal, more if sliced into

Ingredients:

  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten. For this recipe used well-trimmed thin chicken breasts slightly pounded.
  • Kosher salt and freshly ground black pepper )
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 3+ tablespoons olive oil
  • ΒΌ+ cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice


    Instructions:

    Place the chicken cutlets flat on the work surface. Lightly sprinkle the chicken with salt and pepper.

    Lay 1 slice of prosciutto atop each chicken cutlet.

    Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper

    In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

    Arrange an even, thin layer of spinach atop the prosciutto slices.

    Sprinkle the Parmesan evenly over each.

    Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. (Position toothpick such it will not interfere when cooking side down in oil)

    Heat the remaining 2+ tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2+ minutes per side.

    Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.

    Transfer the chicken to a platter. Allow to rest about 10 minutes. Meanwhile finish the sauce.

    Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5+ minutes. Season the cooking liquid with salt and pepper, to taste.

    Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.


    Cooking Wiser
    To reduce salt omit salting spinach step

  • Posted by terri at August 23, 2013 03:03 AM

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