Besides being Simply Delicious. Taken from (WizeGeek).In Italian, saltimbocca means “to jump in the mouth,” which is supposed to be a reference to the fact that the dish is so good that it literally jumps into the diner's mouth. It is made by wrapping the meat of choice in thinly wrapped prosciutto, adding some sage leaves, and then marinating the meat in a mixture which varies, depending on the nation where the dish is being prepared. Then, the saltimbocca is sauteed, and served with its own drippings; capers may be added as well, in some regions.
As a general rule, the meat is pounded, to make it extremely tender. Pounding also softens the meat, allowing it to absorb more of the marinade and more of the drippings during the cooking process. As you might imagine, saltimbocca is not by any means low in fat, and the fats are part of what make the dish so rich and flavorful.
Lemon Saltimbocca (serves 4)
4 skinless chicken breast
4 sliced prosciutto
4 slices lemon
1 Tbls Flour
1 1/2 Tbls Olive oil
1 cup dry white wine
2 Tbls unsalted butter
1 Tbls chopped parsley
Season the chicken with salt & pepper, use a rolling pin pound the chicken breasts to flatten slightly. Wrap a piece of prosciutto around each breast. Top with a slice of lemon, secure with a toothpick. Sprinkle chicken with flour to lightly coat.
Heat oil in skillet over medium high heat.
Add chicken and cook 4-5 minutes each side until cooked through. Remove & Place chicken on a plate. Add wine to the skillet and simmer over high heat until reduced by half. Add butter and parsley and stir until butter is melted. Drizzle sauce over chicken. Remove toothpicks and serve with vegetable or salad leaves, if desired. I steamed yellow wax beans from the garden.
Bon Apetite!
1 comment:
That looks delish! We may have to try that this week.
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