I decided to try Chicken Saltimbocca on Sunday. I was
lacking a recipe, so I did the following and it turned out
rather well. Note: I am aware that Saltimboca is supposed to
be veal according to the unrepentantly pedantic, but I was
never too good a following an exact recipe to begin with. I
also added some Chenterelles which, despite being
inauthentic, were quite delicious.
Three boneless/skinless chicken breasts
Six slices of capacola
Chopped fresh sage (small package from the supermarket,
used it all)
About half a stick of butter
small package of dried chanterelles
half a lemon
asiago (see note above)
salt
pepper
garlic salt (forgot to add the real thing until near the
end, so I cheated)
Set chanterelle is a small dish of hot water
smashed chicken
sprinkled chicken with a bit of sage
put two pieces of capacola on top of chicken and sage
smacked it some more just to relieve stress
repeat for remaining breasts
added rest of sage and a quarter stick of butter to skillet
melted butter, stirred and put in chicken
sprinkled salt, pepper, and garlic salt on chicken
squeezed half a lemon over the chicken
realized I forgot the shrooms and added them AND all
the liquid
cooked on high until the liquid reduced to almost nothing
added another quarter stick of butter
browned chicken on both sides
shaved asiago over chicken with a potato peeler
cooked over medium heat until cheese started to melt (45
seconds ?)
served, spooning chanterelles over the top
Served with corn of the cob (because the children like it),
a warm baguette, and blackberry cobbler for desert.
Dean G.
"The Italian Infidel"