Sunday, April 3, 2011

Chicken Scalipinni Saltimboca

I was making a family favorite last night and I decided to snap some pictures so I could post the recipe. This dish is traditionally made with veal cutlets but we prefer chicken.  Although I've tweaked this recipe over the years, it originally came from a class I attended a few years ago at a restaurant in Hilton Head, SC, called Michael Anthony's. This is probably our favorite place to eat on the island, and definitely the best Italian restaurant in the area. Michael has a small school on the second floor of his building where you can always count on learning some yummy new skills while your husband is on the golf course.

Gather, prepare and measure all of the following ingredients before you begin to cook
  • 2 boneless skinless chicken breasts
  • 4 fresh whole sage leaves
  • 4 thin slices of prosciutto
  • 4 Tbsp grape-seed oil
  • 1/2 cup flour for dusting
  • 1 Tbsp garlic minced
  • 1/4 cup white wine
  • 3/4 cup homemade chicken stock
  • Salt and freshly ground pepper
  • 1 Tbsp finely chopped parsley
  • 1-2 Tbsp butter

  • Preheat oven to 450* F.

Prepare the chicken:

  • Slice each of the chicken breast in half horizontally to make 4 cutlets.
  • Place the cutlets between 2 pieces of plastic wrap and pound lightly with a mallet to create scaloppine that are of equal thickness.
  • Lightly season the cutlets with salt and freshly ground pepper.

  • Place a sage leaf on each piece of chicken and then place a slice of prosciutto on top, wrapping the prosciutto around the sides of the cutlet if necessary.

  • Tap lightly to make sure that that the prosciutto is adhered to the chicken.
  • Lightly dust the chicken with flour and shake it gently to eliminate any excess flour.

Sauté the chicken:

  • Heat the grape seed oil in a large sauté pan to a medium to medium high heat. The oil will start to shimmer right before it begins to smoke. Place the scaloppini in the pan just as it begins it shimmer, with the prosciutto side down.
  • Sauté the chicken until golden brown then flip to the other side. The timing will be about two minutes on either side.

  • Sauté the chicken in two batches if necessary to avoid crowding the pan.
  • Remove the chicken from the pan as soon as it is golden.

Prepare the sauce:

  • After all of the chicken has cooked, add the garlic to the same pan.
  • Quickly sauté the garlic being careful to not brown it.
  • Deglaze the pan by adding the white wine and and scraping all of the bits of garlic and pan drippings from the bottom of the pan as the wine reduces to about 1/2 of the original volume.

  • Add the stock and continue to cook until the sauce is beginning to reduce. Add the minced parsley. Return the chicken to the pan.

  • Place the pan in the preheated oven for about 5 minutes.
  • Remove the pan from the oven. Place it back on the burner with a medium high flame and simmer for just a minute or two until the sauce is smooth and sightly thickened.
  • Just before serving quickly swirl 1-2 tablespoons of butter into the sauce.
  • Serve the scaloppine and sauce over pasta.

The Garlic Rose

- Posted using BlogPress from my iPad


Ashlee said...

I will try this soon!

The Garlic Rose said...

Thanks Ashlee! It's so easy and takes less that 30 minutes from start to finish. Call me if you have questions!

Pam said...

This looks fantastic! I love chicken saltimbocca - yours looks wonderful.

The Garlic Rose said...

Thank you, Pam! I love your blog:)

Eftychia said...

Very nice recipe. Thanks for sharing!

The Garlic Rose said...

Thank You Eftychia! I'm glad you like it. Your cakes are beautiful:)