I just started a 60-day free trial of America’s Test Kitchen Online Cooking School. So far, so good! I took the quizzes and read the brief course content, watched the demo videos, and then watched the step-by-step video to make the recipe. It’s excellent!
Chicken Saltimbocca was part of the Sautee Techniques class. Watching Bridget Lancaster teach it step-by-step online was perfect. Watching it once the night before and then watching it on my ipad while I cooked, pausing when necessary, made cooking so easy!
This recipe was delicious. I only used 4 thin chicken cutlets instead of 8 but used the full recipe for sauce. It was delicious. I’ll definitely make it again and Chris loved it and wants to learn to make it too! Frank liked it too (he came over early and joined us for dinner), so it even passed the cooking for company test.
I didn’t think to take a photo, and it’s a shame because it looked beautiful! Here’s the ATK image, mine was a little different, but not much. I just had more sauce. The only other changes I made was that I used dried parsley because the store was out of fresh. Also, I forgot to add the lemon juice… it was sitting on the counter all ready to go but I skipped the step in the video and didn’t remember. I used white wine (chardonnay that was open in the fridge) and because of that it really didn’t need lemon. I can see that if I had used vermouth (as called for), it would have needed the lemon.
Can’t wait for the next class!
Chicken Saltimbocca (my version)
- 1/4 cup all purpose flour
- ground black pepper
- 4 thin boneless, skinless chicken breasts, trimmed
- 2 tsp minced fresh sage leaves (plus 4 large leaves for garnish, optional)
- 4 thin slices prosciutto
- 2 Tbsp olive oil
- 1¼ cups chardonnay (orig calls for vermouth, which is herby)
2 tsp fresh lemon juice(I didn’t add this, don’t need if using chardonnay)
- 4 Tbsp unsalted butter, cold
- 1 Tbsp minced fresh parsley (I used 1 tsp dried; fresh is better)
- kosher salt
- Adjust oven rack to middle position and preheat oven to 200 degrees.
- Combine flour and pepper in shallow dish.
- Pat cutlets dry and dredge chicken in flour mixture, shaking off excess.
- Sprinkle cutlets with minced sage and place 1 prosciutto slice on top of each cutlet, pressing to make it stick.
- Heat 2 tablespoons olive oil in 12-inch skillet over medium-high heat until beginning to shimmer.
- Add whole sage leaves (if using) and cook until leaves begin to change color and are fragrant, 15 to 20 seconds.
- Using tongs or slotted spoon, remove sage to paper towel.
- Place cutlets in pan, prosciutto-side down; cook until light golden brown, 2 to 3 minutes.
- Flip cutlets.; cook on other side until light golden brown, about 2 minutes more.
- Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
- Pour off excess fat from skillet, stir in 1 1/4 cups wine, scraping up browned bits.
- Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice (if using chardonnay, don’t need lemon).
- Turn heat to low. Whisk in cold butter, 1 tablespoon at a time. Take skillet off heat and stir in parsley and season with salt and pepper.
- Remove chicken from oven and place on platter. Spoon sauce over cutlets. Garnish each cutlet with 1 fried sage leaf. Serve immediately.