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Home / Food and Wine Pairings / Chicken saltimbocca

Chicken saltimbocca

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

Pair this intense Northern Italian favorite with an Oregon Chardonnay to fully enjoy the richness

 

Savvy match: The bold flavor of chicken saltimboca calls for a wine with acid to handle its richness with intensity and body to complete the pairing. Amenable to both red and white, try a crisp Willamette Valley Chardonnay with moderate age to enjoy with this dish.

Every time I make this chicken saltimbocca, I wonder why I don’t make it more often. Hands downs, this recipe is one of the best returns on investment of almost any I have in my repertoire. Heady with scents of sage and savory prosciutto, at once homey and elegant.

Ingredients

  • 4 boneless, skinless chicken cutlets (about 4 ounces each)
  • Fine sea salt
  • Ground black pepper
  • 8 thin slices prosciutto
  • 8 sage leaves, more for garnish
  • 3/4 cup flour
  • 2 tablespoons unsalted butter, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon shallot, minced
  • 8 ounces pasta
  • 3 tablespoons Italian parsley, chopped
  • 2 tablespoons butter
  • Parmigiano-Reggiano
  • Salt and pepper
  • Asparagus, blanched

Steps

1.

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Cover with a piece of plastic wrap. Pound the prosciutto to the chicken with a mallet to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

2.

Bring a large pot of water to boil with plenty of salt. Add pasta and cook for 7 – 9 minutes. Drain while still warm, toss with butter, parsley, and Parmigiano- Reggiano. Adjust seasoning as necessary.

3.

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

4.

Add the remaining butter to the skillet and add the shallots. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.

5.

Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes, season with salt and pepper. Transfer the chicken to plates, pour the sauce on top. Serve with pasta and asparagus.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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