Juicy Chicken Saltimbocca Made with Thighs
An Italian dish normally made with veal but works equally as well with chicken thighs. This version is braised with Marsala wine and white wine. The sauce is thickened with a little butter and the flavors are truly to die for. A marriage made in heaven! Enjoy it with a nice white wine such as a Riesling to match the sweetness of the sauce, or if you prefer reds, than a light red such as a Gamay or Pinot Noir, even a Rose will go very well. If wine is not your thing, see my substitute guide below.
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Saltimbocca
Saltimbocca is a traditional Italian dish that's super quick and rather economical too! I adore the textural contrast of the crispy prosciutto, tender meat and the silky white-wine butter sauce. Traditionally made with veal, also excellent with chicken and beef.
HOT TIP: Great dinner party / make head recipe. Keep it in the fridge, then it's just a 3 1/2 minute cook (including the sauce!).
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Chicken Saltimbocca recipe with Meadowland
Chicken Saltimbocca recipe with Meadowland
The classic dish of Saltimbocca of chicken, this time using Meadowland as an alternative to butter. The dish is cooked by Mat Bolanovsky, head chef at Clayton Hotel in Gallway, Ireland. In this recipe Mat uses Meadowland to create the sage, butter-style sauce.
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How to Make Giada's Chicken Saltimbocca | Everyday Italian | Food Network
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Chicken Saltimbocca
Recipe courtesy of Giada De Laurentiis
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 servings
Level: Intermediate
Ingredients
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Directions
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
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How to Make Giada's Chicken Saltimbocca | Everyday Italian | Food Network
how to make GREAT CHICKEN SALTIMBOCCA...both ways (saltimbocca alla romana)
There are 2 ways to make great saltimbocca, one rolled like involtini, and one that's flat and crispy. Today we make both of them.
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Music By Matt Large
Chicken saltimbocca
This chicken saltimbocca is a delicious chicken version of the classic Italian dish. It's packed with flavor, both in the chicken and the sauce with it, yet all easy and quick enough for a midweek meal. Saltimbocca is traditionally made with veal, but chicken is easier to find, for most, and also often easier to cook without it becoming tough or dry. Give it a try!
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