Chicken Saltimbocca was one of the first dishes I made when I got married. My husband and daughter loved it. The lemon butter sauce, the mashed potatoes that often accompanied the meal. They wanted it all the time and this dish was a show off piece to my cooking skills. Since the years have passed I started to make less and less of it. My family’s palette got more refined and they no longer needed or liked what I was serving them. Oh well that is what I get for knowing how to cook and make up things. I have forgotten about this dish until last week when I made Chicken Marsala and remembered about its cousin, or in my case twin since I have twins that could not be less alike.
Saltimbocca is an Italian dish traditionally made with veal. So if you are tired of my constant Chicken this or that recipe here is your way out. I first encountered it as a waitress in an Italian restaurant during college. I have never seen anyone make it but as a waiter I was forced to learn about the ingredients. So after graduation I made it, adding few favorites like capers and artichokes, et voila (or is that too french), presto my own version of Chicken Saltimbocca.
You will need: 6 chicken scallopini, 6 thin slices of prosciutto, 1 tsp of rubbed sage, 2 tbs lemon juice, 1 1/2 cups chicken stock, 6 oz jar of quartered and marinated artichoke hearts, 2 tbs capers, 1 tbs butter, flour to coat (not pictured), olive oil for cooking
The reason you buy chicken scallopini is that you really do not need to pound it like you do with a chicken breast. On the other hand if you are having a bad day, buy a whole chicken cut it up, separate and then pound away.
Don’t forget to season with sage.
Place prosciutto on chicken and press slightly
coat both sides with flour
heat the oil on the pan and saute on medium
first one side
then the other until it is nice and crisp
remove the chicken from the pan and set aside
to the same dirty, dirty pan pour chicken stock
squeeze about 1/2 lemon to render 2 tbs of juice
which you also add. Scrape the bottom of the pan making sure you get all the goodies. Bring to boil, turn down the heat and simmer for about 5 minutes.
Add the chicken back in
together with drained capers, artichokes and butter. Personally I feel that you never ever have enough capers or artichokes on your plate. I would probably choose to have 50/50 chicken to artichoke ratio but I do understand that most people think of chicken meal to mean that chicken is in fact the main attraction not capers.
Cook until the sauce thickens, about 8-10 minutes.
Toss evenly and serve with all the additions by itself, or over mashed potatoes. Since most people include spinach in their saltimbocca I imagine a spinach side dish would go beautifully. I know that I do not provide you with recipes for neither one of these dishes or you will just have to be on your own. Sorry !!