Hen Saltimbocca Recipe

Hen Saltimbocca Recipe

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  • 4 to 6 (8-ounce) boneless; skinless chicken breasts
  • 16 to 24 unique legend leaves, plus extra for garnish
  • 8 to 12 paper-thin slices nation ham; prosciutto; or Serrano ham (about 6 to 8 oz entire)
  • 1/4 cup all-unbiased flour
  • freshly ground murky pepper
  • 2 tablespoons canola oil, plus extra if wished
  • 1/4 cup dry white wine
  • 1/4 cup Marsala or port
  • 3/4 cup chicken stock or low-fleshy; reduced-sodium chicken broth
  • rude salt


  1. Teach a chicken breast between 2 sheets of plastic wrap and, the use of a kitchen or meat mallet, pound to a little bit over 1/4 scurry thick. Repeat with the final chicken. Teach 4 unique legend leaves on each cutlet; top with 1 or 2 slices of ham and press calmly to stay. Teach on a baking sheet and refrigerate to win 22 situation, at the very least 10 minutes.
  2. Teach the flour in a shallow dish and season with pepper (no salt is necessary on account of the salty ham). To cook dinner the cutlets, heat the oil in a tall, heavy-bottomed skillet over medium-high heat. Working with 2 items at a time, dredge each facets of the chicken in flour, then shake off the extra flour — the chicken needs to be calmly dusted.
  3. Without crowding, add 2 items of chicken to the skillet, ham facet down first, and saute for 2 to 3 minutes per facet. Switch to a heat platter and canopy loosely with aluminum foil. Repeat with the final chicken, adding extra oil if necessary.
  4. Pour off any extra oil from the skillet. Return the skillet to the warmth. Add the wine and Marsala and bring to a boil over medium-high heat, scraping up any browned bits. Add the stock and develop the warmth to high. Cook dinner till the sauce is reduced and a little bit thickened, 3 to 5 minutes.
  5. Style and alter for seasoning with salt and pepper. Spoon the sauce over the chicken, garnish with unique legend and abet.

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