Chicken Saltimbocca
Source of Recipe
The Bombay Club
List of Ingredients
8 oz. free-range chicken breast, pounded flat ($1.48)
1/8 cup flour ($0.03)
2 Tbsp. oil blend (see instructions below) ($0.19)
1/3 cup sliced shitake mushrooms ($0.28)
1 Tbsp. minced shallots ($0.14)
1 1/2 tsp. minced garlic ($0.09)
2 Tbsp. fresh sage, finely chopped ($0.39)
1 oz. proscuitto ham, thinly sliced and julienned ($0.76)
1/4 cup Marsala wine ($0.24)
1 oz. veal glaze ($0.35)
1 Tbsp. unsalted butter, softened ($0.12)
kosher salt and pepper
Recipe
Season flour with kosher salt and fresh ground black pepper. Dust chicken with the seasoned flour, remove excess and set aside. Mix four parts salad oil and one part olive oil to create the oil blend. Heat oil in large skillet. Saut� chicken breast on high heat for two minutes. Turn chicken breast over. Add mushrooms, shallots, garlic, sage and proscuitto ham. Continue to saut� for additional 2 minutes.
Add Marsala wine and continue to cook for an additional minute, then add veal glaze. (1/4 cup beef broth can be a substitute when veal glaze is unavailable.) Turn the heat to medium and simmer for 2 minutes. Finally, remove the chicken from the pan and continue to simmer sauce for an additional 2 to 3 minutes or until it thickens. Whisk in butter and then pour over chicken breast. Serve with your choice of starch and garnish with fresh chives.
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