Chef David Lawrence demonstrates his recipe for Deconstructed Chicken Saltimbocca. This is easy enough for a weeknight supper, and fancy enough to serve for guests.
Deconstructed Chicken Saltimbocca
Serves 4
For the chicken:
½ cup all-purpose flour
½ teaspoon kosher salt
3/4 teaspoon freshly cracked black pepper, plus more for sauce
8 whole fresh sage leaves, plus 1 tablespoon, chopped
8 chicken cutlets
8 thin slices prosciutto di parma
4 tablespoons extra virgin olive oil
1 cup good dry white wine
2/3 cup chicken stock
2 tablespoons very cold unsalted butter, cut into pieces
For the spinach:
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
Zest of 1 lemon
¼ cup golden raisins
2 pounds baby spinach leaves
Kosher salt and freshly cracked black pepper, to taste
In a shallow dish, combine flour, salt and pepper. Set aside. Keeping cutlets flat, lay one sage leaf lengthwise across each one and wrap one slice of prosciutto around the middle of each cutlet. Press gently into chicken to make sure prosciutto will adhere. Dredge the chicken in flour until lightly coated.
Heat olive oil in a heavy sauté pan over medium-high heat until almost smoking. Shake the excess flour from the chicken and sauté until golden brown, about 3 to 4 minutes per side. Remove from the pan and place on a serving platter loosely tented with aluminum foil to keep warm.
Add the wine to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Add the chicken stock and bring the sauce to a bubble until liquid is reduced slightly, about 2 minutes.
While sauce is reducing get on with sautéing the spinach. Heat the oil, garlic, lemon zest and raisins in a large sauté pan, over medium heat. Add the spinach, in batches if necessary, turning as it starts to wilt, about 3 minutes. Season with salt and pepper.
Remove the sauce from heat and whisk in butter pieces and chopped sage, season with salt and pepper. To serve, mound the spinach in the center of each plate, place chicken on top and douse with the sauce.
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