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Saltimbocca of chicken
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Plat principal - Chaud - Facile
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Saltimbocca of chicken
Ingredients for 4 persons :
4 escalopes of chicken (the traditional recipe uses veal so you may choose this meat if you prefer it to chicken)
4 slices of dry Italian ham
1 bouquet of sage
Butter
1 glass of dry white wine or white Port
STEP 1. Begin with cutting the 4 chicken escalopes in order to have the thinnest slices possible. Then place sage leaves on each piece (wrap around the entire escalope to that it will be well perfumed).
STEP 2. Cut your slices of Italian ham in as many pieces of ham as there are of chicken.
STEP 3. Cover the sage escalopes with the Italian ham, roll up nice and tight, place a toothpick in the middle to keep the lot together.
STEP 4. In a pan, heat up a little butter (or olive oil if you prefer) and pan fry until the saltimbocca is golden on each side. Lower the fire if the meat becomes too grilled and cook until the meat is well done for about ten minutes (if there are still transparent or pinkish parts left, it means that it is not cooked enough).
STEP 5. Pour the glass of white wine, and with a wooden spatula unstick from the pan the cooking juices (=deglaze), let the juice reduce by half and remove from the fire. Cover the saltimbocca with sauce and serve nice and warm.
STEP 6. To be savored with fresh pasta, polenta corn maize or a green salad.
