Chicken Saltimbocca

You know how Rachel Ray likes to say, “Yum-oh” when she tastes something she really likes? I couldn’t help but to cry it out when I tasted this Chicken Saltimbocca.   Honestly, I am rather annoyed every time I hear her use this phrase.  Almost as annoying as when she calls extra virgin olive oil “EVOO”.  But it seemed like the only appropriate explicative when I put this warm, melty and savory chicken in my mouth.  The best part is that it took less than 20 minutes to make.

I found this recipe in a cookbook from Williams-Sonoma,  Simple Suppers.  It was VERY simple to make.  I made one adaptation because I did not have fresh sage.  Instead, I subbed dried herbs de provence.

Chicken Saltimbocca

Prepare the chicken: Preaheat the broiler.  Using a sharp knife, cut 4 skinless boneless chicken breasts in half lengthwise to make 8 pieces total.  Place 1 piece between 2 sheets of waxed paper.  Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/4 inch thick.  Repeat with the remaining pieces.  Season the chicken generously with salt and pepper, then sprinkle with 1 tbsp. herbs de provence.  Pat the herbs firmly so it adheres to the meat.

Cook the chicken: In a large frying pan over medium-high heat, melt 3 tbsp. of butter.  Add the chicken and cook until golden on the underside, 2-3 minutes.  Turn the chicken and cook until just opaque throughout, about 3 minutes more.  Top each piece with 1 slice of fontina cheese and 1 slice of prosciutto. Transfer the chicken to a baking sheet and place under the broiler to crisp the prosciutto and melt the cheese, about 1 minute.

Make the sauce: While the chicken is in the oven, add 1 tbsp. butter to the pan. Add 2 minced shallots and saute until softened, about 1 minute. Ad 1/2 cup chicken broth and cook, stirring to scrape up the brown bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes.  Squeeze in about 1tsp. lemon juice and stir.  Divide the chicken among dinner places, spoon the sauce and shallots over the chicken, and serve immediately.

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