Saturday, March 22, 2014

Chicken Saltimbocca, Roman Style and Mashed Potato Cakes

Wow, what a delicious dinner. The Chicken Saltimbocca was from Lidia's Favorite Recipes. The sauce came out perfect and the chicken was so moist. The potatoes were a perfect match for the chicken and its sauce. Sadly, I had to make frozen veggies, but they were not bad. The flavors blended nicely with the chicken. And we had a appetizer, see the end of the blog for more on that.


Chicken Saltimbocca, Roman Style, from Lidia's Favorite Recipes

Ingredients -
chicken scallopine


freshly ground pepper

2 slices imported Italian prosciutto, cut in half crosswise
4 large fresh sage leaves

all-purpose flour

3 tablespoons extra-virgin olive oil, or as needed

4 tablespoons unsalted butter

¼ cup dry white wine

1 cup chicken stock, or canned reduced-sodium chicken broth

Method - 
Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt. Cover each scallopine with a half slice of the prosciutto. Tap the prosciutto with the back of a knife so it adheres well to the meat. Center a sage leaf over the prosciutto and fasten it in place with a tooth pick, weaving the toothpick in and out as if you were taking a stitch. (Alternatively, you can place the sage leaf directly over the scallopine and cover it with the prosciutto.)

Dredge the scallopine in the flour to lightly coat both sides. Tap off excess flour. Heat 3 tablespoons olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. Slip as many of the scallopine, prosciutto side down, into the pan as fit without touching. Cook just until the prosciutto is light golden, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn and cook until the second side is browned, about 2 minutes. Remove and drain on
paper towels. Repeat with remaining scallopine, adding more oil if necessary. 

Remove all the scallopine from the skillet and pour off the oil. Return the pan to the heat and pour in the wine. Add the remaining 2 tablespoon of  butter and cook until the wine is reduced by about half, about 3 minutes. Pour in the chicken stock and bring to a vigorous boil. Tuck the scallopine into the sauce. Simmer until the sauce is reduced and lightly thickened, about 3 to 4 minutes. Taste and season with salt and pepper, if necessary.

The potatoes were actually suppose to be baked in cupcake tins, but the scone pan was in arms reach so I went with that. Basic mashed potatoes seasoned with butter, salt, pepper, thyme, parsley and Parmesan cheese. Milk and stir until smooth. Into a greased pan for 30 minutes at 400 degrees. Nice. Crispy on the outside and creamy inside.

Seeing this was such an easy meal to put together, I grabbed some rice balls I had in the freezer. Doesn't everyone have rice balls in their freezer? I heated them up and opened a jar of what will be our new store bought tomato sauce. Rao's Sensitive Formula Mariana Sauce. No garlic! Thank you! It was so good! And it was on sale this week! Even better.

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