This is the third of LYNN BAIN’s three-part series on that wonderful cut of meat, the chicken thigh.
This week we are featuring the classic Italian dish of Chicken Saltimbocca.
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Saltimbocca is an Italian (Roman) dish that translates to ‘jump in the mouth’.
The chicken thigh in this recipe is boned (bone out) and skinned, with sage and wrapped in prosciutto.
The butter added to the sauce gives the sauce a lovely gloss.
And the spritz of lemon adds a fresh zing to the dish.
Handy hint one: If you are not a fan of sage, then you could substitute either a sprig of fresh thyme or a small sprig of fresh oregano.
Handy hint two: Thin strips of streaky bacon could be used instead of prosciutto.
Handy hint three: If you prefer not to use white wine in this recipe (most of the alcohol does evaporate during the cooking process) then increase the chicken stock to 1 cup.
CHICKEN SALTIMBOCCA
INGREDIENTS
2 boned and skinned chicken thigh cutlets
freshly ground salt and pepper
3-4 fresh sage leaves
2 strips of prosciutto
1-2 tbsp canola oil
1 golden shallot, finely minced
1 small tbsp plain flour
½ cup white wine
½ cup chicken stock
2 tsp butter
spritz of fresh lemon juice
METHOD
Step 1
Step 1: Lay the chicken thigh meat between two sheets of either plastic wrap or baking paper.
Step 2
Step 2: Using the flat side of a meat tenderiser (or a rolling pin) flatten the chicken to a even(ish) fillet.
Step 3
Step 3: The flattened chicken thigh.
Step 4
Step 4: Lay the flattened chicken on a clean work surface and season generously with freshly ground salt.
Step 5
Step 5: Season with freshly ground pepper.
Step 6
Step 6: Place a leaf or two of fresh sage on top of the chicken.
Step 7
Step 7: Now wrap a strip of prosciutto over the top of the sage leaves and around the fillet of chicken.
Step 8
Step 8: Tuck the prosciutto ends under the chicken.
Step 9
Step 9: Heat the canola oil to a medium/high heat in a heavy-based fry-pan. Sauté the wrapped chicken for two to three minutes on each side (depending on the thickness).
Step 10
Step 10: After cooking on one side, flip the chicken over and cook on the other side.
Step 11
Step 11: When cooked, remove the chicken from the pan and place to one side on a plate.
Step 12
Step 12: Into the pan in which you cooked the chicken, add the minced golden shallot and stir-fry until the shallot has softened.
Step 13
Step 13: Add the flour to the pan.
Step 14
Step 14: Stir until the flour incorporates with the shallot.
Step 15
Step 15: Combined the wine and chicken stock together in a beaker or glass jug. Then pour the wine and chicken stock into the pan.
Step 16
Step 16: Stir well until the sauce begins to thicken slightly.
Step 17
Step 17: Add the butter to the sauce and stir until the butter has melted and the liquid in the pan has a sauce-like consistency. Once the butter is melted, you may return the chicken to the sauce in the pan to warm through before serving.
Step 18
Step 18: Just before serving the Chicken Saltimbocca to your diners, spritz a little lemon juice over the top of the chicken. This 'freshens' the dish, giving it extra depth of flavour and 'life' on your tastebuds.
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