Posted by: fireweaver | February 28, 2009

chicken saltimbocca

don’t think i’ve posted a recipe in about forever, but since Chris declared this last night to be “probably the best thing you’ve ever made for me” here we go.

one of mom’s fave restaurants is buca di beppo, a family-style italian chain.  mom being crazy talented (of course) came up with a simple recipe for her fave dish there, the chicken saltimbocca, which in this method ends up being a 2-pot, 30 minute no-biggie (as opposed to the hour+ epics Chris found on the net when doing a recipe search).  the required ingredients are chicken, lemons, butter, capers, and white wine.  all the other veggies here are +/- depending on your tastes or what you have laying around at the time.

pound boneless skinless chicken breast halves out until they are flattened to about a cm thick (quick alternate: use pre-cut chicken tenders, which are already nice and thin).  put some plain white flour admixed with a pinch of salt and pepper on a plate, and lightly dredge the chicken pieces on both sides.  heat olive oil on high and quickly sear the outside of the chicken – cook just long enough that the meat releases from the pan, no need to cook all the way through.  remove chicken and wipe pan clean.

melt a generous portion of butter on medium heat.  add diced/crushed fresh garlic, onions, and mushrooms.  when the onions are starting to carmelize, return the chicken to the pan, and add bell pepper, capers, and sliced (jarred or canned) artichoke pieces.  cut one half of a lemon into thin slices, lay them atop the chicken, cover, and simmer on med-low.

cook some angel hair, spaghetti, or fettuccini.  flip the chicken halfway through the pasta cook time.  the chicken will have developed a nicely browned (not charred!) surface where it was finishing cooking in the butter.

when the pasta is nearly done, turn up the heat on the chicken to med-hi, add a half glass of white wine, some coarsely chopped prosciutto, and a handful of baby spinach.  fold the wilting spinach into the rest of the mix and squeeze the other half of the lemon over it.

drain the pasta and serve the chicken on top of it, with the white wine you cooked it in.  we used voga pinot grigio, which Chris and i both like a lot.

enjoy, and if anyone makes this, let me know how it turns out!

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Responses

  1. This is going on my list! Steve loves chicken piccatta and this recipe is so similar to what I do for that… with the addition of artichokes (my fave) and prosciutto, mmmmmm.


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