Chicken Saltimbocca
Servings
2Serving size
4 ounces chicken and 2 ounces pastaThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 4 slices Prosciutto |
| 8 leaves Fresh sage (chiffonade) |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 8 ounces Crimini mushrooms (quartered) |
| 1 Large Shallots, raw (minced) |
| 1/4 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1 tsp.. Unsalted butter |
| 3 quart Water |
| 4 ounce Whole wheat Angel Hair (or gluten-free angel hair) |
Instructions
Sprinkle each chicken breast with pepper and then place a slice of prosciutto ham on each flattened breast. Evenly spread the sage between the 4 chicken breasts, placing it on top of the prosciutto. Roll the chicken breast up around the ham and sage.
Set the wrapped chicken bundles aside in the refrigerator until ready to use.
Preheat the oven to 325°F.
Place a large non-stick skillet over medium-high heat. Add the olive oil, mushrooms and shallots and cook, stirring frequently, until browned. Add the rolled chicken breasts to the pan and sear on each side, then remove them to a pan or piece of foil and place them in the oven.
Add the chicken stock to the skillet and reduce the heat to medium. Add the butter and reduce the heat to low.
Place the water in a large sauce pan over high heat. When it begins to boil, add the pasta.
When the pasta is done, remove the angel hair using tongs and place it in the skillet with the mushroom sauce. Add 1/4 cup of the pasta water and increase the heat to medium-high. Toss the pasta well for about a minute.
Serve the pasta with the sauce and place the chicken on top.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Back in the seventies recipes like this were really popular and almost every restaurant served Chicken Kiev, Chicken Cordon Bleu, or Chicken Saltimbocca.
Saltimbocca is great because it’s so easy to make and hits all the right spots. Saltimbocca is Italian for “leaps into the mouth.” This is a great title: the recipe is sweet, salty, and savory all at once.
Pounding the chicken breast takes a bit of practice. Start in the center at the thickest part and gently work your way to the edges. Continue to repeat the process touching the top of the plastic wrap to test for the thickness and adjust slowly at the areas that are thicker to achieve a uniform thinness.