I’ve made stuffed chicken and chicken Marsala on multiple occasions, but when I hosted friends for dinner last weekend I decided to try making one of my favorite Italian recipes: chicken saltimbocca.
To go along with the chicken, I thought I’d try a really bizarre yet tasty-looking potato recipe I spotted on Pinterest. If you are a Pinterest user, you’ll know what I mean when I say it’s one of those novelty ideas that seems to float around on the social networking site and end up on everybody’s food board.
First, the chicken saltimbocca: Traditionally made with veal, saltimbocca is defined in “Food Lover’s Companion” as “a Roman specialty of finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. It is sauteed in butter, then braised in white wine.”
However, when I searched a bunch of saltimbocca recipes online, I couldn’t find any two alike. Some called for cheese inside, some didn’t. Some called for white wine, some for Marsala. Some called for mushrooms in the sauce, some didn’t. Well, I never met a cheese, mushroom or Marsala wine I didn’t like, so I cobbled together a couple of different recipes to form the one I used.
My helpful hints: Make sure you are using a thin chicken breast. Consider buying the “thin and fancy” cut or, if you’ve bought those massive, mutant chicken breasts, butterflying them all the way in half. Also, pound them with a meat mallet until they are super thin but not mangled. For the cheese, I cut my own slices from a small block instead of using pre-sliced cheese. If you use those pre-cut slices that are the size of American cheese slices, you may wish to either fold them in half or cut them in half.
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