NICK'S SUPPER CLUB

CHICKEN SALTIMBOCCA

 

As with most of my cooking you may adjust measurements to your liking.

 

1 lb chicken cut into cutlets 4-6 cutlets
6-8 slices prosciutto cut thin
small bunch sage leaves
6 tbsp olive oil
4 tbsp butter
1/2 cup white wine 
1/4 cup port wine
1 cup chicken stock 
pinch crushed red pepper
salt and pepper to taste
1/2  cup flour 

For garnish
Put 3 tbs of oil in a pan heat until haze forms and place 15 or so sage leaves and fry.
Don't let fry until Brown. Make sure they keep their Green color. These will be used later for garnish. Use this oil to fry cutlets when you are ready.

 

Cutlets

Preheat oven to 150 degrees.

Drizzle olive oil and a little salt and pepper on the cutlets. Let sit for 20 minutes.
Take each cutlet and place 1 or 2 sage leaves on top. Place thinly sliced prosciutto over sage leaves. Cover with plastic and pound out cutlet with the rough side of the tenderizing hammer so that the sage and prosciutto infuse with the chicken.
Dredge Cutlets with the sage and prosciutto in flour seasoned with salt and pepper.

Fry cutlets in the same pan you fried the sage leaves, but adding 3 more tbsp of olive oil and  2 tbsp of Butter. Fry each cutlet, place on plate and in  the oven to keep warm.

 

Sauce

When done frying each cutlet, add 2 tbs of butter and 1/2 cup of white wine to the pan. Bring to a boil  and scrape down sides and bottom to loosen all the brown bits. Let reduce by 1/2 and add 1 cup of chicken Stock , 1/4 cup of port wine and a pinch of crushed red pepper, again, reducing by 1/2. Add salt and pepper to taste.

When reduced to desired amount add cutlets and any juices that have collected on the plate to the sauce. Cook for a few minutes. Sauce will thicken further and now you are done.
Plate and garnish with fried sage leaves to serve. (See sides)  

Serve with Saffron Risotto and Wilted Baby Arugula.