Chicken Scallopine Saltimbocca
The word saltimbocca, means “jumps in your mouth” in Italian. The combination of flavors, including a French flare added to an Italian dish, makes for a memorable meal. Serve with zucchini noodles, gluten-free pasta or homemade fresh pasta so that you can soak up every last drop of the delicious sauce. Substitute veal scaloppine, to add another level of refinement. This recipe serves 4. Enjoy!
- 12 ounces spaghetti or zucchini noodles
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 cup cornmeal
- 2 tablespoons herbes de Provence
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 8 3-ounce organic chicken cutlets, pounded to ¼ inch thickness
- 1 cup chopped prosciutto, thinly sliced
- 2 tablespoons chopped fresh sage
- ¾ cup dry Marsala
- ¾ cup organic chicken stock
- ½ cup organic butter, cut into small pieces
- Prepare spaghetti, zucchini noodles or gluten-free pasta accordingly.
- Meanwhile, mix cornmeal, herbes de Provence, salt and pepper in a medium bowl. Toss chicken to coat.
- Heat EVOO in heavy large skillet over medium heat. Add chicken, prosciutto, and sage. Sauté 2 minutes.
- Turn chicken over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute.
- Transfer chicken to plate.
- Add butter to skillet; whisk until melted. Season to taste with salt and pepper.
- Return chicken to pan to coat with sauce.
- Divide pasta or noodles evenly among plates, top with chicken and sauce, dividing equally.
- Garnish with fried sage leaf if desired.