How to make Chicken Saltimbocca an Authentic Italian Classic-
One of my favorite dishes to prepare during my restaurant days was a Chicken Saltimbocca, it contained different components that came together in a symphony of flavors that truly did “jump in your Mouth”, at least according to the literal translation!
When I first started in the kitchen saltimbocca was made with veal, but these days chicken has replaced veal in just about every dish it used to be made with.
Some of the ingredients we use in restaurants have very specific purposes, while others are fillers used to bulk up a dish without bulking up the cost. Mushrooms have always been a favorite of mine for this purpose, and or course pasta, rice or grains take up a lot of room on the plate and can a meal much more enticing.
Chicken Saltimbocca could easily be served over pasta.
For my first entry into My Restaurant Kitchen I’m making one of my favorites chicken saltimbocca, it was always one of my more popular dishes, no matter where I worked. I hope you enjoy it as much as we did!
- 2 boneless chicken breasts
- 2 slices of proscuitto
- 3 oz fontina cheese shredded
- 8 oz sliced mushrooms
- 6 oz cello pack of baby spinach
- 6 oz sweet marsala
- 6 ounces chicken stock
- 2 tbsp unsalted butter
- 2 tbsp flour
- splash of heavy cream or half and half
- pinch of ground sage
- pinch of black pepper
- Olive oil to saute spinach and chicken
- pound chicken breasts with the flat side of a meat hammer
- dredge chicken breasts in flour seasoned with salt and pepper
- place floured breasts in a large saute pan with enough olive oil to saute chicken breasts.
- Cook chicken 3 minutes on each side and remove from the pan.
- add a little more olive oil to the pan and add in the sliced mushrooms and saute until soft
- Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock, pinch of sage, pinch of black pepper and place chicken breasts back into the pan.
- reduce heat and continue to cook while sauce is reducing.
- once sauce has started to reduce add in cream and mix well.
- Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
- as the sauce begins to thicken remove from the heat.
- Place chicken breast in a baking dish and top with a slice of proscuitto and the shredded fontina cheese
- Place in a 350 degree oven for about 15 minutes or until the cheese has melted
- In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)
- 3 minutes before the chicken breasts are done, start to slowly reheat the marsala sauce and spinach.
- At this time add in the remaining Marsala wine
- On a serving platter or individual plates set up the dish
- Sauteed spinach, chicken breast then top with mushrooms and marsala sauce
- serve with rice or a grain of your choice.
* sweet marsala will have a nuttier flavor and makes a much better sauce, everyone will tell you to use dry, I never have. Pellingrino is the best Marsala if you can find it.
*reserving some of the marsala until the final minutes before serving will enhance the flavors by allowing the marsala flavor to be more prominent in the dish