Chicken Saltimbocca Submitted by GiaMia

Chicken Saltimbocca
Preview: Chicken Saltimbocca

by Tony M in Rouxbe to watch the Video

Layered with prosciutto, sage, and melted cambozola, this tender chicken dish is finished in a sexy sauce.

Serves
2 to 3
Active Time
30 mins
Total Time
45 mins

Step 1: Preparing the Mise en Place
Preparing the Mise en Place

* 3 oz cambozola cheese
* 1 clove garlic
* 3 slices prosciutto
* 2 chicken breasts
* 1/4 tsp freshly ground pepper (or to taste)
* 3 large fresh sage leaves

To prepare the saltimbocca, slice the cheese into 6 pieces. Thinly slice the garlic, and cut each slice of prosciutto in half. Set aside.

Cut each chicken breast into 3 equal pieces and sprinkle with pepper. Tear each sage leaf in half and place on top, followed by the cheese and prosciutto. Cover with plastic wrap, and flatten to just under ½-inch.

Related Drill-downs

* What is Mise en Place?
* What is Émincé
* How to Remove Chicken Tendons

Step 2: Cooking the Chicken and Making the Sauce
Cooking the Chicken and Making the Sauce

* 1 tsp olive oil
* 4 tbsp white wine
* 1/2 cup chicken stock
* 2 tbsp cold Unsalted butter
* salt and pepper - to taste
* juice of half a lemon

To cook the saltimbocca, preheat a stainless-steel pan over medium-high heat. Add the oil, and once hot, add the chicken, prosciutto side down. Shake the pan periodically and once the chicken releases on its own, you’ll know it’s time to turn it. Don’t worry if the cheese oozes out of the sides during cooking. This will make the sauce even tastier. Check for doneness and place onto a plate. Loosely tent with foil.

Make sure the surface of the pan is shiny with the oil that remains, adding a bit more if needed. Add the wine, then garlic, and let simmer. Reduce this to about 2 tablespoons, and scrape up any browned bits from the bottom of the pan.

The sauce should look a little syrupy and have a nice sheen to it, before you add the stock. Bring this to a boil and reduce again by half. Once it looks syrupy again, add the cold butter and gently swirl until everything is melted and combined. Add the lemon juice and taste the sauce for seasoning.

Reduce the heat to low and return the chicken to the pan, pouring in any accumulated juices. Coat both sides of the chicken in the sauce. Place onto a platter, pour the sauce over top, and serve.



NOTES:
This dish is perfect for a dinner party, as the first step can be done ahead of time. Place the chicken on a tray, and wrap tightly with plastic wrap. This can be stored in the refrigerator up to 1 day before cooking.

Cambozola cheese is a combination of creamy Camembert and blue Gorgonzola cheese. You can substitute with Blue Castello, Bleu de Bresse, (both are also creamy and mild). You could also substitute with Brie, Camembert or Gorgonzola dolce.

I took this from a site.. as it's a traditional recipe of Chicken Saltimbocca, I have my own twist on this recipe I will add as the next recipe. This site has a video you can watch by clicking at the top the link Video.. if you hadn't noticed it. This site has a lot to offer and a cooking school if your looking to learn new techniques and terms. Check it out!