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"Saltimbocca means to jump in your mouth," Rach says, "which is exactly what this dish does when properly prepared!"
Ingredients
- 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
Yield
Serves: 4
Preparation
Season the chicken with salt and pepper and top each piece 2 sage leaves and wrap with 2 slices of overlapping speck.
Heat olive oil in large cast iron or a nonstick skillet, 2 turns of the pan, brown 4 pieces of chicken about 2 minutes on each side, remove and repeat.
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.