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Chicken Saltimbocca
Almost a classic, but with a few liberties taken because it’s me. We’re going to wrap chicken breast and make it sing with the crispy, salty, fatty goodness that is prosciutto, made extra tantalizing with herbs, citrus and spice!
I’m also showing you a tender arugula and herb salad with creamy manchego cheese and crunchy almonds that pairs perfectly for a light but filling meal — and an optional quick recipe for pan gravy you can make to drag each bite through for even more flavorful juiciness. Enjoy!
Chicken Saltimbocca
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
4 (6-ounce) boneless skinless chicken breasts
12 ounces thinly sliced prosciutto
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
¼ cup dry marsala wine
½ cup chicken stock
6-ounces fresh mozzarella thinly sliced
1 clove garlic
Kosher salt and freshly ground black pepper to taste
Herb Sauce:
4 tablespoons sage, minced
4 tablespoons mint, minced
1 lime, zested
1 teaspoon chili flake (optional)
4 tablespoons olive oil
Salt and pepper to taste
Arugula Salad with Shallot Vinaigrette:
2 containers of arugula
3 bunches of parsley
3 bunches of mint
½ shallot, minced
1 lime, juiced
½ cup olive oil
1 teaspoon honey
¼ cup marcona almonds, chopped
1 block of manchego cheese, grated
Salt and pepper to taste
Instructions:
Herb Sauce:
•Gently stack the sage and mint, rolling them tightly, and then slicing the leaves perpendicular to the roll. Placing them in a bowl and adding in the lime zest, chili flakes, and olive oil. Mix together and set to the side.
Arugula Salad with Shallot Vinaigrette:
•While the glaze is thickening, grab a big bowl and throw in the arugula and tear off three or four handfuls of fresh parsley leaving tenders stems to the side to chop later. Repeat the same process with the fresh mint. Chop 1/4 a cup of marcona almonds and add to bowl followed by grated manchego cheese. Set bowl to the side.
•For the vinaigrette, finely chop half a shallot and add to a small bowl with the juice of one lime and half a cup of olive oil. Add a teaspoon of honey for some sweetness.
Chicken:
•Butterfly the chicken breasts by slicing into the chicken breast horizontally about ¾ of the way through the breast to open it like a book. Place a piece of plastic wrap over top of the breast and pound thinly using a meat mallet until ¼-inch thick.
•Spread about 2 tablespoons of the herb sauce over each piece of chicken. Lay pieces of prosciutto on top of each piece of chicken. Dust the chicken with flour, shaking off any excess.
•Heat a large cast iron skillet over medium-high heat with olive oil. Add the chicken, prosciutto-side up, and allow to cook for 2 to 3 minutes until the chicken is almost cooked completely through. Flip and cook prosciutto-side down for a minute or so until crisped and golden. Remove the chicken to a plate and repeat with the remaining chicken pieces.
•When finished cooking the chicken, pour any extra oil in a bowl and return the pan to the heat.
•Mince of clove of garlic and add to the pan with the leftover oil from the chicken and cook until fragrant, stirring occasionally. Once garlic is fragrant add in the marsala wine to deglaze the pan. Let simmer until the wine is cooked down then add in the chicken stock and two tablespoons of butter. Cook until thickened.
•Once sauce is cooked, toss the arugula salad with the shallot vinaigrette. Place the chicken on a plate and top with salad and glaze. Enjoy!
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