Check out my latest creation. Chicken Saltimbocca. A dish that I have enjoyed in many fine Italian restaurants. After a little internet research, I figured out how to make it myself. And, indeed, the cooking process is less than an hour. Sweet.
First off, pre-heat your oven to 400 degrees.
In a flat dish or pan, take about a 1/2 cup of flour and whisk in some black pepper and sea salt.
For this, get 4 to 6 thinly sliced chicken breasts. Even if they are thin, you want them even skinnier. That's why you need to get some Saran Wrap and pound the crap out of them.
You will need about 1/2 pound of sliced prosciutto and fresh sage leaves for the next part. Drape a piece of the prosciutto length-wise over one breast. Then with a toothpick, fasten two sage leaves to each breast. You should connect the actual chicken to the prosciutto and the sage leaves.
Get a big skillet hot with two tablespoons of EVO. Use a skillet that can be put in the oven.
Take each breast and dredge it in the flour mixture. Place each one in the pan with the prosciutto/sage side face down. Slice up two cloves of garlic and add to the pan for flavor.
The browning of the one side should take about six to seven minutes. Add two tablespoons of butter during this process.
When the one side is golden brown, flip it. Once you have flipped all sides, pour in 1/2 cup of decent white wine.
About five minutes into the other side browning, pour in about one cup of chicken broth. Let everything mellow together for a couple of minutes.
Take the skillet and move it to the oven for about 10 minutes. The wine, butter, and broth should reduce to a nice sauce.
Let it cool for about five minutes before serving. Remember to tell your guests there are toothpicks all around so you won't need to be making a 9-1-1 call.
Oh, and that wine you opened to put in the skillet? You'll want to finish that bottle. Pour away.
Dinner last night: Leftover tri-tip.
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