Saltimbocca is a "Perfect Dish"
A great recipe to have at your finger tips should be easy enough to whip up after a long day at work and yet so delicious you'd be proud to serve it at a dinner party.ย This is THAT recipe!ย ย
You might call a "Perfect Dish"ย an "Ultimate Recipe" or a "Best Recipe." ย Well, in my book, this elusive beauty comprises of at least 4 out of 5 things listed below.
- It has got to really good! I'm talking like macaroni and cheese good, not some high-and-mighty-pinky-in-the-air-I've-got-to-get-use-to-this-concoction good. ย I'm talking soul food good!
- You can make it within an hour. ย It gets BIG points if you can make in in 30 minutes.
- None of the ingredients come from a box.
- Forย savory dishes, if the main ingredient isย taken out completely or switched out ย the dish is still wonderful and doesn't lose it's integrity..
- If it's not low carb, it can easily be transformed into a low carb version.
What the heck is Saltimbocca?
Saltimbocca is an Italian dish that literally means: jump in your mouth. ย And when Italians give a name to a dish that literally tells you to put it in your mouth, it's best to pay attention. ย Italians know food.
Does Saltimbocca qualify as a "Perfect Dish?"
Yes, it does and here's why.- I'm teary eyed right now thinking about how good it is. ย Delicious?... Double check!
- If this is your first time making it, it might take you a full hour to pull it together. Typically, I make this is about 40 minutes. ย Fast? Check!
- No ingredient comes from a box. ย Healthy? ย Check!
- If you make this without the chicken, it's still amazing. ย Substituting portobello mushrooms for the chicken breast... excellent! ย Or you can use a thinly pounded pork tenderloin... very good! ย Versatility?... Check!
- So low carb! Check!
Saltimbocca
Jump in Your Mouth divine! Juicy tender chicken breast wrapped in prosciutto and smothered in cheese and mushroom sauce. So good and super easy! | www.lakesidetable.com
Ingredients
- 4 chicken breast boneless and skinless
- 8 slices prosciutto
- 8 sage leaves fresh
- 2 cups Italian cheese blend shredded
SPINACH
- 8 ounces baby spinach fresh
- 2 tablespoons olive oil
- 2 cloves garlic chopped
FLOUR MIX
- 2 cups flour
- 1 teaspoon salt
- ยฝ teaspoon sage ground
- ยฝ teaspoon oregano ground
- 1 teaspoon Italian seasoning
MUSHROOM SAUCE
- 2 tablespoons olive oil
- 8 ounces mushrooms chopped
- 1 cup Marsala
- 1 cup chicken stock
- 2-3 tablespoons butter unsalted and softened
- 2 tablespoons flour*
- salt and pepper
Equipment
- 1 casserole dish
- 1 saute pan
- 1 cookie sheet
- measuring spoons and cups
- 1 gallon zip lock bag
- 1 meat mallet
- knife and cutting board
- 1 shallow pan
- tongs
- whisk
Instructions
-
Put 1 chicken breast in the zip lock bag and with the smooth side of the meat mallet, pound the chicken until it is ยฝ inch thick. Repeat with remaining chicken breasts.
-
Press a sage leaf into each side of each chicken breast and wrap with 2 pieces of prosciutto.
MAKE FLOUR MIX
-
In the shallow pan mix 2 cups of flour with salt, ground sage, oregano, and Italian seasoning. Dredge prosciutto wrapped chicken through the seasoned flour and place on the cookie sheet.
-
Refrigerate chicken for at least 20 minutes. (This helps the prosciutto stick to the chicken when it's cooking).
WILT SPINACH
-
Heat the sautรฉ pan on medium-low heat and add olive oil. Add garlic. Wait 2 minutes to flavor the oil, then add spinach. Turn the spinach over with tongs to lightly wilt, approximately 2 minutes. Put spinach in the bottom of the casserole dish and set aside.
-
After chicken has rested in the refrigerator, heat the sautรฉ pan over medium heat. Sautรฉ chicken for approximately 4 minutes on each side, until golden brown and cooked through. Place chicken on top of spinach.
-
Cover chicken with cheese and keep warm in the oven while you make the mushroom sauce. Set oven temperature to 200 degrees.
MUSHROOM SAUCE
-
Heat another 2 tablespoons of olive oil. When oil is hot, add mushrooms. Saute mushrooms until they release their liquid and lightly brown. Add Marsala and reduce by half. Add chicken stock.
-
Mix butter and flour together to make a paste. Whisk this into the sauce. Turn the heat up and whisk constantly until sauce thickens. Taste and add salt and pepper to your taste. Pour mushroom sauce over chicken and cheese. Serve immediately or keep warm in the oven at 200 degrees for up to 1 hour.
Recipe Notes
*If you don't want to use flour, create a slurry with 1 tablespoon cornstarch and 3 tablespoons COLD water.ย Stir this into the sauce, turn up the heat and whisk constantly until sauce thickens.
Debby Dougherty says
Sounds delicious. I'm attempting this recipe soon.
Nancy M. says
One of my Texas friends follows your blog all the time...she made this and said this was the BEST chicken she ever had!! Her name is Pam.....do
You recognize the name? Oxoxoxoxox
Madalaine says
I'm so happy to hear that! โบ๏ธ
Nancy m. says
I'm going to make this this weekend.... I finally found sage, 2 plants, so I'll have it in my garden all the time!
Oxox
Madalaine says
Wonderful! Sage is such a great herb to have on hand. I like it best lightly sauteed in butter until it's crisp and then top it on a cheesy omelette!
cakespy says
Oh my god, this looks so freaking delicious! Jump in your mouth good for sure!
Madalaine says
Haha! Thank you so much!
Darlene Wade says
Delicious recipe! Will try with Veal next time! Thanks Madalaine!
Ashley Dow says
Iโve been dying to try this but I get intimidated by all the ingredients ? I loved watching your video on this one and i think Iโm just going to have to be brave and give it a shot!!
Amia says
I can't wait for this dish to "jump in my mouth!"