Monday, November 29, 2010

Chicken Saltimbocca alla Romana

 The holiday season is officially here!  Christmas music is filling the air and every television channel is playing the classic Christmas movies I've grown up loving.  With the holidays comes many parties, work events, and dinners to cook for.  Whether you're throwing a small dinner party or a large family gathering, this dish is great to add to your menu.

Traditional saltimbocca is veal lined with sage and prosciutto cooked in wine.  Saltimbocca alla Romana, meaning Roman-style, is another version of the classic saltimbocca dish served with veal lined with sage and prosciutto, but cooked in a Marsala wine and butter sauce.  Saltimbocca is often served with thin chicken cutlets as an alternative to veal.

I love this dish for any small dinner party because of its beautiful presentation on a plate.  It's full of color with the pop of prosciutto, crisp golden browned chicken, vibrantly green sprinkles of parsley, and browned mushroom Marsala sauce. It would be a great pairing with a caesar salad with homemade croutons and chive mashed potatoes.  It's also a great buffet dish for any large family gathering because it's quite simple to make, requiring little time, while providing a great chicken dish for everyone to enjoy.


Recipe Tips:
  • Only use 1 leaf of sage- I used two in some and the flavor was too over powering.
  • Be careful not to overcook your chicken- keep your skillet very hot with a small layer of olive oil on the bottom the entire time to ensure a nice browned finish without overcooking your chicken.

Begin by preparing your flour in a shallow bowl:


Then lay your prosciutto out on a dish:



Pound your chicken into thin cutlets and lay one sage leaf in the center of your cutlet:



Top with one slice of prosciutto:



Then fold your chicken in half like a book:


and secure with a large wooden skewer or toothpick so the filling doesn't fall out:



Season with salt and pepper on both sides and dip into your flour bowl:


cover both sides evenly and shake excess:


Meanwhile, heat 3-4 tablespoons of olive oil in a large skillet over high/medium heat and add your chicken.  You want the heat to be fairly hot because the chicken will be thin and won't take long to cook.  The high heat ensures the golden brown crispy texture, without overcooking your chicken:


Cook until golden brown, then flip and continue to cook on the other side.  Continue to add more olive oil when your pan dries up:


Once cooked transfer to a plate so you can prepare the sauce:


To prepare your sauce, chop the shallot and mushrooms:


Add them to the same large skillet you used to cook the chicken:


Cook until your mushrooms are soft, about 5-7 minutes:


Then add the Marsala sauce and chicken stock to your pan:


Allow your liquid to cook on high heat until it's reduced by half.  Remove your pan from the heat and add your butter.  Stir until it is evenly incorporated into your sauce:


Remove the stick from your chicken, spoon your sauce over the top, and sprinkle with parsley before serving:





Chicken Saltimbocca alla Romana
By Mario Batali
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes:
(Printable Recipe)

Ingredients
4 chicken breasts (you can buy chicken cutlets already sliced thin or whole breasts that you can slice in half and pound to 1/4 inch thickness)
4 sage leaves
4 large slices prosciutto (from your deli)
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil
4 shallots, finely diced
1 package of whole mushrooms, thinly sliced
1 cup Marsala cooking wine
1/2 cup chicken stock
2 tablespoons butter

Directions
Begin by preparing your flour in a shallow bowl by mixing the flour, salt, and pepper together.  Then lay your prosciutto out on a dish.  If you're using whole chicken breasts, slice them in half and pound them with a meat tenderizer to a 1/4 inch thickness.  You can also buy chicken cutlets that are already sliced thin.  Lay one sage leaf in the center of your cutlet.  Then top with one slice of prosciutto.  Fold your chicken in half like a book and secure with a large wooden skewer or toothpick so the filling doesn't fall out.  Season your chicken breast with salt and pepper on both sides and dip into your flour bowl.  Cover both sides evenly and shake any excess flour.  Meanwhile, heat 3-4 tablespoons of olive oil in a large skillet over high/medium heat and add your chicken.  You want your skillet to be hot because the chicken is thin and doesn't take long to cook.  The high heat ensures the golden brown crispy texture, without overcooking your chicken.  Cook your chicken until golden brown, then flip and continue to cook on the other side until golden brown.  Continue to add more olive oil when your pan dries up.  Once cooked, transfer to a plate so you can prepare the sauce.

To prepare your sauce, chop the shallot and mushrooms.  Add them to the same large skillet you used to cook the chicken.  Cook until your mushrooms are soft, about 5-7 minutes.  Then add the Marsala sauce and chicken stock to your pan.  Allow your liquid to cook on high heat until it's reduced by half.  Remove your pan from the heat and add your butter.  Stir until it is evenly incorporated into your sauce.  Remove the stick from your chicken, spoon your sauce over the top, and sprinkle with parsley before serving.




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24 comments:

  1. So pretty and delicious looking! Next time I make saltimboca, I will definitely make this sauce to go with it...theresa

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  2. Well hit me with a stick...this is what my husband had the other night at a nighborhood Italian restaurant and I had commented that it would be a great dish to prepare and here you are.
    You did a marvelous job.

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  3. You're right--this looks absolutely gorgeous and I can just taste the wonderful flavors right now in my mouth :-)

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  4. So pretty....almost too pretty to eat. ;)

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  5. You read my mind...seriously. I just went grocery shopping and bought all the ingredients to remake my mom's Turkey Saltimbocca, which, like your recipe, eschews pricey veal for poultry. Great minds!

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  6. That just blew my freaking mind. Chicken, prosciutto, frying, sage ... if I make that, I'm not adding it to any menu. That would mean that I have to share. And I wouldn't intend to share something like this.

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  7. This looks amazing! My hubby loves prosciutto, so I'll def have to make. Thanks for sharing!

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  8. That dish looks amazing. And thanks for providing the background on saltimboca for those of us not in the know. Sage and I have a love-hate relationship. I love to pile on too much and then I hate the result.

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  9. I'm with you on the holidays. I spent this past weekend decorating my entire house - love it! This dish looks fantastic! I'll definitely hold onto this recipe.

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  10. Prosciutto is my favorite food. ever. This is incredible and seems really easy...well done!

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  11. Looks so beautiful! Perfect for the holidays! And yes...I am one of those people blasting the Christmas carols! LOL!

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  12. This is sauce is very similar to how I make my chicken marsala! I'm definitely going to have to try it with the prosciutto and sage. Looks delicious! Thank you for sharing.

    <3 Marea @www.TheFoodieFixx.blogspot.com

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  13. This is a beautiful dish! I have only ever had chicken soltimboca once and really want to try it again. This post may have inspired me.

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  14. Your chicken looks so amazing! Tender and moist... what a perfet meal :)

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  15. Oh my heavens, this looks and sounds amazing! Bookmarking this one.

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  16. When I was child, my mom always cooked saltimbocca alla romana! Chicken with prosciutto is delicious..

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  17. YUM!!! Looks easy! I'm trying to find a new chicken recipe.

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  18. Yumm saltimboca is such a delicious classic. It's a never fail go-to kind of recipe and I love that. Yours looks fantastic!

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  19. I love Chicken & Prosciutto together! Yum! Great recipe, I can't wait to try it! :)

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  20. This line: "veal lined with sage and prosciutto, but cooked in a Marsala wine and butter sauce" just about made me start crying. WOW. I can't wait to make this. Thanks.

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