"Saltimbocca means to jump in your mouth," Rach says, "which is exactly what this dish does when properly prepared!"
- 4 chicken breasts, boneless, skinless, halved horizontally into 8 cutlets
- Salt and pepper
- 16 leaves sage
- 16 slices speck
- 4 tablespoons olive oil
- 4 tablespoons butter
- 4 large or 8 small portabella mushrooms, grilled and sliced
- 2 tablespoons thyme, finely chopped
- 2 shallots, finely chopped
- 4 cloves garlic, thinly sliced
- 1 cup dry Marsala or sherry
- 1 ½ cup chicken or stock
- ½ lemon, juiced
- Crusty bread, for serving
Season the chicken with salt and pepper and top each piece 2 sage leaves and wrap with 2 slices of overlapping speck.
Add butter to pan and melt, add mushrooms and brown well then season with salt, pepper and thyme. Add shallots and garlic and stir a minute, add Marsala or sherry, stir 1 minute, add stock and reduce by half, add chicken back to pan, finish with juice of ½ lemon.