|Chicken Saltimbocca with tomato cream sauce on a bed of linguine.|
Been awhile... up till now, I haven't posted much in the way of Italian cooking, mostly because I kinda keep the recipes close to the vest. But this one is a new one - and I absolutely love it. You will too.
Saltimbocca literally means "jumps in the mouth." The complex combination of flavors guarantees that.
6 chicken breasts, pounded even and flat (about 1/4 to 1/2")
6 slices smoked prosciutto
1/2 cup freshly grated parmigiano-reggiano
6 large sage leaves
15 small sage leaves
2-3 Roma (plum) tomatoes
1/2 cup crushed tomato
3/4 cup chicken broth
1/3 cup white wine
5 roasted garlic cloves
juice of 1/2 lemon
1tbsp garlic butter (available at most grocery stores)
1 pkg thawed frozen spinach or bag of baby spinach leaves, stems cut off (I prefer leaves - layers better)
1/2 cup olive oil
3/4 cup heavy cream
coarse ground black pepper
Also - Linguine.
In a small pan, heat olive oil. Once hot (but not to smoking) drop in all of the small sage leaves. They will flip on their own - don't fry them for longer than 1 minute. Remove leaves and place on a paper towel to drain.
Lay out the chicken breasts - one at a time or altogether, if you have the space. Sprinkle on some salt and pepper. On each breast place a slice of prosciutto. Place one large sage leaf on the prosciutto. Lay out a thin layer of spinach over the prosciutto, followed by the parmigiano. Roll each breast from the narrow end forward, jelly roll style, and secure with a toothpick.
Start a pot to boil for the pasta - remember to add salt.
Heat a large pan and add the olive oil (that you fried the sage leaves in) and the butter. Once hot, place the breasts in the pan, browning for 2-4 minutes on each side.
During this, take the bowl with the chopped tomatoes and press the roasted garlic cloves into them. Add the lemon juice as well and set it aside.
Add pasta to pot - cook to al dente - store in a colander over hot water in a covered pot.
After the chicken has browned, remove and set aside. Add wine to pan to deglaze. Once deglazed, add chicken broth, tomato mixture, and crushed tomatoes. Bring to a boil and simmer for ten minutes, reducing mixture. Add cream, simmer for another ten minutes. add chicken and cook through - about another eight to ten minutes. While it cooks, constantly spoon sauce over chicken.
Place a bed of the linguine in a shallow pasta bowl. Place the saltimbocca on top, ladle on sauce, and garnish with fried sage leaves.