Very reluctantly, I’m back from my week of culinary indulgence. I gorged myself while sipping on every delectable wine I could in Napa and Paso Robles, so it’s back to the kitchen (& the gym) I go.
I adore veal saltimbocca, but have greatly cut back my intake of red meat, even the lighter pink/milky white young beef that is veal. With this recipe, I’ve kept the flavors, cut some of the fat by using a lean chicken breast, and even snuck in some vegetables.
Some saltimbocca ([saltimˈbokka]; Italian for jumps in the mouth) recipes are fried in olive oil and rely only on pan drippings for their sauce, which I find to be too dry, while others are covered in a heavy creamy – lemony sauce. I like to use a combination of the preparation methods and a make a lighter wine based sauce with just a kiss of lemon and cream to make the whole dish a little less guilt-inducing. #GirlsGoneWine
Chicken Saltimbocca with White Wine Sauce
- 4 boneless skinless chicken breasts (4 oz each)
- 4-8 thin slices of Prosciutto ham
- 10 oz package frozen chopped spinach
- 16 whole leaves fresh sage
- 1/2 cup shredded Parmesan cheese
- 3 TBLS olive oil
- 1 TBLS all-purpose flour
- 5 ounces artichoke hearts, quartered (drained)
- 1/2 ounce capers
- 1/2 cup dry white wine like Sauvignon Blanc
- 1 1/2 cups low sodium chicken broth
- 1 TBLS butter
- 2 TBLS fresh lemon juice
- 1/4 cup heavy cream
- 1 tablespoon butter
- freshly ground salt and pepper
- Pound the chicken breasts to flatten so they are all roughly the same thickness (3/8 to 1/2 inch). Lightly salt and pepper.
- Squeeze the thawed, frozen spinach to remove the excess water. In a small bowl, toss the spinach with salt & pepper and 1 tablespoon of oil to coat.
- Sprinkle flour on one side of first chicken breast and place flat on your work surface.
- On one half of the unfloured side of the chicken, spread 1/4 of the spinach in an even, thin layer. Sprinkle 1/4 of the Parmesan cheese over the spinach and fold the empty side of the chicken over the filled side.
- Wrap the sliced Prosciutto around the floured side of the chicken, placing leaves of sage between the chicken and the ham as shown.
- Follow same steps with remaining chicken breasts until all 4 are ready to cook.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
- Add the butter. When it melts add the wine and lemon juice and scrape the browned bits off the bottom of the pan with a wooden spoon.
- Add the cream, chicken broth, artichoke hearts and bring to a boil. Reduce the heat to medium. Simmer uncovered, turning chicken once, until the chicken is just cooked through, about 8 to 10 minutes.
- Prepare your Angel Hair pasta while the chicken is simmering.
- Remove the chicken & artichoke heart pieces from the pan and cover to keep warm.
- Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste.
- Serve the chicken breasts on a bed of Angel Hair pasta topped with the reduced sauce and garnish with capers if desired.
Enjoy with a chilled glass of the wine you used to make the sauce. #ThisGirlLovesToEat