Chicken Saltimbocca


This is one of the recipes I held back from the Chicken cookbook since I wanted to work on it a bit more. Usually, Saltimbocca is not served with a sauce, but I thought it needed one. So I held it back until I could work that part out, which I think really completes the dish - Also I serve it with a mixture of crispy potatoes and sunchokes - Enjoy


1 1/2 lbs of boneless, skinless chicken breast - cut into about 4-ounce pieces - you will need 6 pieces for this recipe

6 slices of prosciutto

6 slices of Fontina cheese

4 cloves of garlic, smashed

1 tablespoon of fresh chopped sage

Salt and pepper to taste

Red pepper flakes to taste

Olive oil

Chives - garnish


Sauce

1/2 cup of heavy cream

1/2 cup of freshly grated Fontina Cheese

1/2 cup of chicken stock

2 tablespoons of unsalted butter

2 tablespoons of unbleached flour

6 sage leaves

Salt and Pepper to taste


Prepare a high rimmed baking sheet with foil and spray with oil.


One at a time place the cut chicken between two pieces of parchment paper and using a mallet, pound chicken to about 1/4 of an inch thick, approx, do not go crazy if it is thicker or thinner. Repeat until done.


In a large bowl place the sage, salt, pepper, garlic, red pepper flakes and drizzle with about 1/4 cup of olive oil, whisk, add chicken and toss to coat. Cover and let sit at room temp for about 30 minutes.


In a saucepan add the butter and sage, place over medium heat to melt butter, simmer for about 2 minutes, Slowly add the chicken stock and simmer for about ten minutes or until it has been reduced by half. Now whisk in the flour and seasoning. keep whisking for about 3 to 4 minutes, as the sauce thickens, slowly whisk in the cream. Whisk for an additional 3 to 4 minutes, remove from heat, and set aside.


Place a large deep skillet over medium-high heat and drizzle with enough olive oil to coat the bottom of the skillet. Once the oil is simmering, Brown chicken a few pieces at a time, do not crowd the skillet: about 2 to 3 m minutes per side, then transfer the browned chicken to the prepared baking sheet, repeat until done.


Place prosciutto on top of each of the browned chickens pieces, followed by the Fontina cheese, then place under the broiler until cheese is lightly golden and bubbly.


Place the sauce back on medium-high heat once just about to boil, add in the cheese, and whisk until melted. remove from heat.


Plate up each Chicken with the desired side dish and drizzle sauce over and garnish with some fresh chives. Place remaining sauce in a boat and serve.








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