Chicken Saltimbocca with Prosciutto
The chicken saltimbocca is a very tasty and reinterpretation of the classic saltimbocca alla romana.
Today I present the chicken Saltimbocca, always cooked in Roman style, with raw prosciutto and sage. A valid alternative, certainly cheaper, of the classic veal Saltimbocca, but no less greedy. The Roman chicken Saltimbocca is quick to prepare and rich in taste. Definitely a different and original way to eat chicken. The raw prosciutto and sage enrich it with flavor, making it absolutely special. If you also love the Saltimbocca alla romana and chicken recipes, you can not miss the chicken Saltimbocca!
Here is the recipe for Saltimbocca chicken alla romana:Ingredients
8 Slices of chicken breast (approx. 600 g)8 slices Prosciutto 8 leaves Sage200 ml White wineFlour to tasteSalt, pepper to taste
Preparation
Wash the chicken slices and dry them with absorbent paper. They must be very thin. If they are not, place a sheet of baking paper on top of each slice and beat them with a meat tenderizer. On the market I often find the chicken breast already in very thin slices, perfect for this preparation. Place a slice of raw prosciutto and a sage leaf on top of each slice of chicken and fix well with a toothpick. Flour each slice on both sides and remove the excess flour, beating slightly. In a non-stick pan, melt the butter and add the chicken slices. Keep the flame not too high. After a few minutes turn them over and blend with white wine. Season with salt and pepper. Very little salt will be enough, since the raw prosciutto already tends to salt the preparation. Turn them over once again until golden brown and the wine is absorbed.Transfer the Roman chicken saltimbocca to the serving plate and quickly prepare the sauce. In the pan you used earlier, add 7-8 tablespoons of wine and a knob of butter, and over high heat, stir quickly, so that a rather thick sauce is formed. Pour it over the saltimbocca and serve at the table. A really tasty dinner and different from the usual.
I recommend...Instead of preparing sliced chicken with raw prosciutto and sage, you can also roll it up and create delicious chicken rolls or Roman chicken rolls! You can also put mozzarella at the center, which with raw prosciutto is fine, as I did for the Rolls with prosciutto and scamorza.
The chicken saltimbocca is a very tasty and reinterpretation of the classic saltimbocca alla romana.
Today I present the chicken Saltimbocca, always cooked in Roman style, with raw prosciutto and sage. A valid alternative, certainly cheaper, of the classic veal Saltimbocca, but no less greedy. The Roman chicken Saltimbocca is quick to prepare and rich in taste. Definitely a different and original way to eat chicken. The raw prosciutto and sage enrich it with flavor, making it absolutely special. If you also love the Saltimbocca alla romana and chicken recipes, you can not miss the chicken Saltimbocca!
Here is the recipe for Saltimbocca chicken alla romana:
Ingredients
8 Slices of chicken breast (approx. 600 g)
8 slices Prosciutto
8 leaves Sage
200 ml White wine
Flour to taste
Salt, pepper to taste
Preparation
Wash the chicken slices and dry them with absorbent paper. They must be very thin. If they are not, place a sheet of baking paper on top of each slice and beat them with a meat tenderizer. On the market I often find the chicken breast already in very thin slices, perfect for this preparation. Place a slice of raw prosciutto and a sage leaf on top of each slice of chicken and fix well with a toothpick. Flour each slice on both sides and remove the excess flour, beating slightly. In a non-stick pan, melt the butter and add the chicken slices. Keep the flame not too high. After a few minutes turn them over and blend with white wine. Season with salt and pepper. Very little salt will be enough, since the raw prosciutto already tends to salt the preparation. Turn them over once again until golden brown and the wine is absorbed.
Transfer the Roman chicken saltimbocca to the serving plate and quickly prepare the sauce. In the pan you used earlier, add 7-8 tablespoons of wine and a knob of butter, and over high heat, stir quickly, so that a rather thick sauce is formed. Pour it over the saltimbocca and serve at the table. A really tasty dinner and different from the usual.
I recommend...
Instead of preparing sliced chicken with raw prosciutto and sage, you can also roll it up and create delicious chicken rolls or Roman chicken rolls! You can also put mozzarella at the center, which with raw prosciutto is fine, as I did for the Rolls with prosciutto and scamorza.
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