Classic Chicken Saltimbocca Food

FIERI'D CHICKEN SALTIMBOCCA

Steps:

• Begin by turning the oven to 350 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
• If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
• Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
• Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.

THE BEST CHICKEN SALTIMBOCCA

Steps:

• Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
• In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
• Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
• Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
• Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

SALTIMBOCCA ALLA ROMANA

Steps:

• SLICE each chicken breast horizontally across the middle to make 4 fillets. COVER with cling film and, using a meat mallet or rolling pin, pound until it is about 1cm thick. SEASON both sides with salt and pepper. PLACE 2 slices of Parma ham on top of each chicken piece. Top with 2 sage leaves and wave a toothpick through to secure them in place. HEAT the oil in a frying pan over a medium heat and fry for about 2 mins on each side, until cooked through. Transfer to serving plates. ADD the wine to the pan, reduce over a high heat for 1 minute, and serve the chicken with juices drizzled over.

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. 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.
• 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. 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.

CLASSIC CHICKEN SALTIMBOCCA

Steps:

• Slice the tenderloin (the small flap of meat) from chicken breast halves; set aside. Cut each breast on the bias into 3 medallions. Place tenderloins and medallions between 2 layers of plastic wrap and pound to 1/16 inch thick. On each piece, layer a slice of Fontina, half a slice of prosciutto, and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.
• Melt 1 tablespoon butter in a skillet over high heat. Saute half the pieces, chicken side down, until golden, 2 to 3 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 tablespoon butter and remaining chicken. Remove and keep warm.
• Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining 1 tablespoon butter and cook, swirling pan, until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks, and serve immediately.

CLASSIC CHICKEN MARSALA RECIPE

Steps:

• Prepare your chicken by triming away any fat and skin. . If you are using tenders you can just use them as they are.
• dredge the chicken in flour seasoned with salt and pepper, and add it to a hot sauté pan with enough olive oil to saute the chicken.
• Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan.
• Continue to sauté the chicken, turning it as needed and letting the mushrooms cook.
• After the mushrooms look cooked and the chicken is well seared on all sides, add in 3/4 of a cup of your Marsala ( reserve 2 ounces to finish the dish).
• Allow the Marsala to continue cooking for 1-2 minutes
• Add in the chicken stock and heavy cream, reduce the heat, and allow to simmer on low as the sauce reduces. Season wiht granulated onion and black pepper.
• When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter. Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie). Add in the remaining Marsala wine to finish the dish.
• After the sauce has thickened and you are happy with the seasoning you can serve the Chicken Marsala to your guests. I love serving mine with mashed potatoes, roasted potatoes, rice or egg noodles.

WHAT TO SERVE WITH CHICKEN SALTIMBOCCA? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

CHICKEN SALTIMBOCCA (CHICKEN WITH PROSCIUTTO)

Steps:

• Butterfly the chicken breasts.
• Now cut each butterflied breast in half to make four pieces of chicken.
• Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).
• Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.
• Pre heat your skillet over medium heat.
• Add 1 tablespoon of olive oil.
• Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.
• Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.
• Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.
• Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.
• Remove from the oven and now add 1/4 of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)
• Serve immediately.

CHICKEN SALTIMBOCCA

Steps:

• Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place.
• Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
• Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
• Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
• Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.

CHICKEN SALTIMBOCCA

Steps:

• Place the pieces of chicken next to each other on a cutting board and cover with cling wrap/film over the top. Gently pound the chicken just enough so that they are relatively even in thickness. Remove the cling wrap/film.
• Season both sides of the chicken with pepper. If you like you can also add a little salt, but bear in mind prosciutto is a little salty - I'd suggest only on first side if at all. Finely chop one of the sage leaves and press this onto the chicken on the second side.
• Top each of the pieces of chicken with a slice of prosciutto so that it covers the chicken as far as possible (you can fold over a little, if needed, where the chicken narrows). Top each piece with a large sage leaf then use a cocktail stick through the sage leaf, prosciutto and chicken to secure it all in place but lie flat (see photos).
• Warm the oil in a large skillet/frying pan or braiser over a medium-high heat. Add the chicken pieces prosciutto side down and cook for 1 - 2 minutes to lightly crisp the prosciutto and start the sage releasing its aroma.
• Turn the chicken over, taking care not to break up the prosciutto if it sticks slightly, then cook for another 3 - 5 minutes until the chicken is cooked through. Remove the chicken and set aside, covering with foil to keep them warm.
• Meanwhile, add the butter to the same skillet and once it is relatively well melted, add the flour. Cook for a minute to let it sizzle and brown slightly.
• Then, deglaze the pan with the wine followed by the stock (add the stock just around half a minute after, to let the wine boil off a little of the alcohol). Continue to simmer the sauce for about 2 - 3 minutes, stirring regularly to both scrape any browning from the bottom of the skillet and avoid it becoming lumpy. It should thicken slightly. Add a little black pepper and salt, if needed to taste. Then add the lemon juice, stir through and serve the chicken with the sauce poured over the top.

CLASSIC SALTIMBOCCA

Steps:

• Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
• Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
• Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

CHICKEN SALTIMBOCCA

Steps:

• Season chicken with salt and pepper. Place a sage leaf on each and top with prosciutto, pressing down to adhere and wrapping around if there is overhang.
• Place ¼ cup of the flour in a shallow bowl and lightly coat chicken on both sides.
• Melt butter with oil in large skillet over medium high heat. Add chicken to pan, prosciutto side down. Cook until prosciutto is crisp and chicken is cooked through, about 4 minutes per side. Remove chicken to plate.
• In same skillet over medium heat, add garlic slices and sauté until fragrant, about 1 minute. Sprinkle in remaining 2 teaspoons flour and cook until golden, 1 minute. Whisk in broth, wine and lemon juice and cook until thickened, about 1 minute.
• Place a chicken cutlet on each of 2 plates and drizzle with sauce. Serve with asparagus and extra sauce.