Recently we tried a new-to-us dish: Chicken Saltimbocca. The recipe is from Mario Batali's Farm To Table cookbook. Several months ago we made a veal saltimbocca (which I may not have written about) and enjoyed it so much that we decided to try a chicken version. Plus, we still have fresh sage in the freezer.
This chicken version is a little different than the veal version. This one has sauteed mushrooms with the chicken stock-marsala sauce. And no cheese.
Prosciutto & thawing sage.
Instead of boneless, skinless chicken breasts (the usual chicken dish chicken), this recipe uses boneless, skinless thighs. Happily, boneless, skinless chicken thighs are sold at our Market District.
Pound the thighs, layer on prosciutto and sage, fold like a book, secure with toothpick, dredge in flour, and saute.
Set the browned thighs aside and saute the mushrooms/make the sauce.
We used regular mushrooms, nothing fancy.
Add the chicken back to the pan with mushrooms & sauce and simmer until heated/cooked through.
Since we are trying to watch our carb/sugar intake (without completely giving up pasta/bread, etc.) we decided this was a chicken dish that needed only a side salad (arugula & tomatoes) to make a tasty meal. We had some sliced fontina on the side because we had fontina in the refrigerator and because the veal saltimbocca recipe used fontina and because cheese in salad is tasty.
This chicken saltimbocca is delicious. A little like chicken marsala. It reheats nicely, too. I reheated the chicken & sauce in a casserole with the glass lid on in the oven at 350. Definitely an easy make again meal.