Saltimbocca Di Pollo

Saltimbocca Di Pollo

4 Servings

Ingredients:
  • 1 cup flour, AP
  • salt, course
  • pepper, black
  • 4 each chicken breasts
  • 4 slices prosciutto, thin slices
  • 4 leaves sage, plus 20 smaller leaves
  • 2 cups olive oil, EV
  • 4 each shallots, thinly sliced
  • ½ pound oyster mushrooms, sliced into 1/4-inch pieces
  • 1 cup wine, Marsala
  • ½ cup stock, chicken
  • 2 tablespoons butter
  • 1 bunch parsley, flat-leaf, leaves only, chopped to yield 1/4 cup
Method:
  1. Season the flour with salt and pepper.
  2. With a meat mallet, pound the chicken breasts to 1/4-inch thickness.
  3. Season each breast with salt and pepper and lay 1 sage leaf on each breast.
  4. Lay 1 slice prosciutto over each piece of chicken and roll into a log.
  5. Secure with toothpicks or kitchen string.
  6. Lightly dust each roll with the seasoned flour.
  7. Dust the rolls in flour just prior to cooking…don’t dust in flour in too far in advance.
  8. In a heavy-bottomed pot with high sides, heat the 2 cups olive oil to 375 degrees.
  9. Make sure that you have a slotted spoon or spider close by.
  10. Working in a few batches, fry the leaves in the oil, removing with the slotted spoon after 30 seconds.
  11. Season with salt, set on a plate lined with paper towels to drain, and set aside.
  12. In a 12 to 14-inch saute pan, heat the remaining olive oil until smoking.
  13. Add the chicken and saute until golden brown on both sides.
  14. Add the shallots and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes.
  15. Add the Marsala and chicken stock and cook over high heat until reduce by half.
  16. Swirl the butter into the pan, add the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves.