CHICKEN BREAST SALTIMBOCCA

Saltimbocca is a traditional Roman dish made with veal, prosciutto, and sage, but this equally delicious version can be made with chicken breast or pork scallopini instead of veal. The method of making the sauce makes it a bit of a restaurant dish but one that can be made easily at home. Scallopini can be cut from thicker breasts by hand or you can ask your butcher to slice them thinly for you. For a more dramatic presentation, lay a whole skinless chicken breast between two lightly oiled sheets of plastic wrap and pound with a meat mallet to a uniform ¼-inch thickness. Have fun!

4 skinless chicken breast or pork scallopini, about 5 oz/150 g each
Kosher salt
Freshly ground black pepper
4 thin slices Prosciutto di Parma, Prosciutto di San Daniele, or other good prosciutto
12 fresh sage leaves
2 TBL all purpose flour
3 oz olive oil or clarified butter
4 oz dry white wine
4 TBL rinsed brined capers or 4 TBL salt packed capers soaked 30 mins in lukewarm water
½ lemon, seeds removed
6 TBL butter, cut in ⅛ -inch slices and well-chilled or frozen

Salt and pepper the chicken breast saltimbocca. Lay a piece of parchment on a baking tray. Lay prosciutto parallel on parchment a few inches apart, facing the same direction. Lay two sage leaves equally spaced on each piece of prosciutto at 90º to the prosciutto slice. Cut the other four leaves into ½ -inch wide strips and set aside. Lay one chicken breast on each piece of prosciutto at a 45 degree to the slice. Wrap prosciutto around chicken breast and press prosciutto to help it stick to chicken. Dredge wrapped chicken in flour and shake off excess, then lay back on parchment. Heat a wide skillet to medium and add oil or clarified butter. When it sizzles, carefully lay chicken breast saltimbocca in butter and fry on each side for 4-5 mins, turning carefully half way through. Transfer chicken breast to a large warm platter. Tip off most of the oil from the pan. Add wine and any juices from the chicken to pan, raise heat, and reduce by three-quarters, scraping bits from bottom of pan. When wine is nearly gone, add capers and remaining sage to pan. Reduce heat to medium and add butter a few pieces at time, swirling pan to incorporate butter into reduced wine. Remove from heat when you add final two pieces of butter. Taste sauce for salt and adjust as needed. Pour sauce over chicken and serve immediately.

Sicilian Cauliflower is a nice accompaniment to this dish.

©2019 Christopher Lee