One of my favorite things that I have ever gotten at an Italian restaurant was Chicken Saltimboca (from Bucca Di Peppo’s). This is not a restaurant that we can go to all the time. They are EXPENSIVE! I set out to remake the chicken that I order every time. Numerous attempts later (and the addition of some awesome chicken from the latest protein drop), I think I’ve found a pretty close duplicate. Saltimbocca literally translates to “jump in the mouth” and that is what this chicken does!
- 4 Chicken Breasts (pounded to even thickness)
- Fresh Sage (roughly 1/4 cup)
- Rice Flour
- Prosucitto di Parma (4 slices--enough to wrap 1 around each chicken breast)
- 1 Lemon
- 2 Tablespoons of Capers (rinsed)
- 3 Tablespoons of Butter
- Salt and Pepper
- 1 cup of chicken stock
- 1 tsp of cornstarch
- 2 tsp of water
- Your favorite pasta -prepared according to the directions on the package (I used the gluten free pasta from Costco)
- Preheat oven to 350 Degrees.
- Preheat a pan with 1 tablespoon of butter (over med-med/low)
- Set up a plate with the rice flour on it (start with a scant 1/4 cup--you can always add more)
- Pound your chicken into even thickness (I wrap it loosely in plastic wrap before pounding to minimize the splatter).
- Lightly salt and pepper your chicken.
- Place 3 or 4 sage leaves on top of each breast and then wrap in the Proscuitto di Parma.
- Dip the chicken in the rice flour and then place in to the pan.
- Fry until the Prosucitto turns a nice golden brown, then flip it over and move it to the oven to finish cooking the chicken (Mine took about 10 minutes--it will vary depending on how thick you made your chicken breasts)
- Once the chicken is cooked through, remove it to a separate pan, turn off the oven and return the pan to the oven to kept the chicken warm while you make the sauce.
- Deglaze your frying pan with the chicken stock. Let it reduce until about 3/4 of the original amount remains.
- Make slurry with the cornstarch and water (stir together both until the cornstarch dissolves fully--the water should be cold).
- Add the slurry to the reduced chicken broth and whisk to combine.
- Add in the Capers, Juice from the lemon, Remaining 2 tablespoons of butter, remainder of the sage (roughly chopped).
Serve 1 chicken breast over your favorite pasta and top with some of your pan sauce.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens