Chicken "Saltimbocca": Saltimbocca di Pollo

Mario Batali

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Picture of Chicken "Saltimbocca": Saltimbocca di Pollo Recipe Photo: Chicken "Saltimbocca": Saltimbocca di Pollo Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
4 servings
Level:
--
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Ingredients

  • 1 cup all purpose flour
  • Salt and pepper
  • 4 (8-ounce) chicken breasts
  • 4 large slices prosciutto
  • 4 large sage leaves, plus 20 smaller leaves
  • 2 cups plus 4 tablespoons extra-virgin olive oil
  • 4 shallots, thinly sliced
  • 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 1 bunch Italian parsley, chopped to yield 1/4 cup

Directions

Season the flour with salt and pepper.

With a meat mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour.

In a heavy-bottomed pot with high sides, heat the 2 cups olive oil to 375 degrees. Make sure that you have a slotted spoon or spider close by. Working in a few batches, fry the leaves in the oil, removing with the slotted spoon after 30 seconds. Season with salt, set on a plate lined with paper towels to drain, and set aside.

In a 12 to 14-inch saute pan, heat the remaining olive oil until smoking. Add the chicken and saute until golden brown on both sides. Add the shallots and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes. Add the Marsala and chicken stock and cook over high heat until reduce by half. Swirl the butter into the pan, add the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves.

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Newest Ratings and Reviews

Read all 25 reviews

  • on January 24, 2012

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    Very tasty! Be careful about using added salt, the ham makes it salty. I also used button mushrooms and they worked just fine!

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  • on November 02, 2011

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    Fantastic!! I am from Spain and I love Iberian Ham. Here in USA is very dificult to find it but I do it in mariscoiberico.es/iberian-ham directly from Spain, best quality and at the same price that you pay in Spain!! Wonderfull"


    people found this review Helpful.
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  • on April 18, 2011

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    Very good dish. I halved the recipe as far as the meat goes because it was just my wife and me, but I left the sauce the same. I think it may have been too little sauce otherwise. I'm normally not a mushroom fan, but the oyster mushrooms were terrific with the shallots and the sauce. Overall, it was delicious, and I made a side of bow-tie pasta to go with it.

    people found this review Helpful.
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