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Foothill Wineries:
Amador
Calaveras
El Dorado

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Chicken Saltimbocca

The traditional saltimbocca (which means "hops in the mouth" in Italian) is made with veal. We think this chicken version of the classic dish is delicious and it is also very quick to prepare.

Ingredients:

  • 4 boneless, skiness chicken breast halves (about 1 1/2 pound total)
  • Kosher salt and freshly ground black pepper
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 24 fresh sage leaves
  • 4 very thin slices prosciutto, cut crosswise into thin strips
  • 1/3 cup dry white wine, such as Pinot Grigio
  • 1 cup homemade or low-salt chicken broth

Preparation:

Heat olive oil and 1 tablespoon of the butter in saute pan over medium high heat. Saute strips of prodciutto until crisp. Set prosciutto aisde. Season the chicken with salt and peper, and brown in pan for about four minutes per side. Remove chicken from pan and pour off fat. Set the pan over high heat and add the wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half. Add the chicken broth and boil until it is reduced by half, about three minutes.

Return the chicken to the pan, stir in the remaining 1 tablespoon butter, and cook for one minute to head through. Serve chicken on plates with the sauce poured over and the sage and prosciutto sprinkled on top.

Serves 4.

Adapted from Fine Cooking magazine

Wineries: Amador, El Dorado, Calaveras
Foothill Kitchen: recipes