Chicken "Saltimbocca": Saltimbocca di Pollo

Show: Molto MarioEpisode: Trattoria Teresa

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
15 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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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Comments & Reviews

recipe Chicken "Saltimbocca": Saltimbocca di Pollo
Jay Albany, NY 11-19-2009
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Excellent!!!
Rated: 5 stars out of 5

I used Mario's technique and added a couple variations to the recipe. I added about 1/2 slice of sharp provalone to the... stuffing and it not only brings extra flavor to the party, but acts as a glue. I did not fry them in a drum of olive oil either. This may have added an extra little something to the dish, but it would also add about $10 in price...not needed. I made them just like I would scalopini and then finished cooking them through in the sauce. I also used whole wheat flour for dredging. It is healthier and makes a better crust in my opinion. The only other thing I would say about the recipe is that you should make at least twice the amount of sauce. It won't go to waste. Overall...it is a recipe that will impress and you will fight over the leftovers.Read more
recipe Chicken "Saltimbocca": Saltimbocca di Pollo
Donna Massapequa, NY 02-26-2009
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Fabulous!!!
Rated: 5 stars out of 5

My husband made this meal - our family looooved it. If you closed your eyes you would swear you were in a high-end... restaurant. Mario is a true master chef its a shame he is almost never on the Food Network.-what are they thinking.... Try this receipe and you too will feel the need to comment on it.Read more
recipe Chicken "Saltimbocca": Saltimbocca di Pollo
mario new york, MA 01-16-2009
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Fantastico!
Rated: 5 stars out of 5

Batali is the master and commander! This was just fantastic. Many food network recipes require tweaking, but never Mario's. I... wouldn't change a thing. The sauce is out of this world. The fried sage on top give the dish an extra special touch beyond regular home cooking, It gives the dish a fresh off the stove flavor. The did not use two cups of olive oil for frying the sage since I didn't have enough to cook the chicken otherwise. I can't tell if that changed anything, but it seemed ok to me ( I fried more than a "few" batches as a consequence). I will say that it is easy to burn the sage, which smokes up your entire kitchen. Be careful! I ran into trouble when adding the mushrooms and onions: I just didn't have enough space in my pan with the chix still in it. So I broke out another pan and deglazed both with half the liquid in each. Perhaps my large frying pan just wasn't large enough. Do you need to take out the chicken to sweat the mushrooms? Seems like a worse idea than breaking out a second pan temporarily. I can't imagine this with provolone. I think that is unnecessary if you do put the butter in the sauce at the end. Provolone would over power the Marsala wine, i think.Read more
recipe Chicken "Saltimbocca": Saltimbocca di Pollo
Anonymous 07-18-2007
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Delicious!
Rated: 5 stars out of 5

This recipe is, in a word, awesome! I recommend it for anyone who has never made saltimbocca before. You cannot be... disappointed. My brother is a picky eater and had never eaten fresh sage before (can you believe that!). He absolutely loved it! We served it with Emeril's Nutty Wild Rice for a wonderful meal.Read more
recipe Chicken "Saltimbocca": Saltimbocca di Pollo
Angela Astoria, NY 12-17-2006
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Chicken with Great Flavor, a Crowd Pleaser
Rated: 5 stars out of 5

I am a new cook and had alot of great first experiences while preparing and cooking this dish. Mario Batali had such an ease... in cooking the dish on TV that I wanted to try it myself. This led to my first-ever purchase of prosciutto, marsala wine, shallots, and sage; I felt like a real cook buying these ingredients! I just moved to Astoria here, and easily found these in the local Greek markets. I could not find the oyster mushrooms and substituted with the local mushrooms sold here. I also prepared the dish with lentil rice on the side, instead of the lentil soup. Mario's recipe made me feel like a pro cooking this chicken. The dish got my first raves from others for the great flavor and depth, juicyness inside, and presentation. The lentils also combine well with the chicken flavor. There was so much sauce left over that I ended up using it for other purposes. I grew up eating tofu and had this block in my fridge. So, I sauteed some tofu, onions, and more mushrooms in this sauce, ending up with a dish that lasted a few days. Surprisingly, the tofu tasted dynamite and totally different from any tofu I've ever eaten before.Read more
recipe Chicken "Saltimbocca": Saltimbocca di Pollo
Candice Delton, MI 09-04-2006
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Tasted wonderful
Rated: 5 stars out of 5

I followed the recipe and my husband and I loved it. I didn't fry the extra sage leaves, since I was running low on the oil,... but next time we'll give that a go. Even without that, it was delicious.Read more