Chicken "Saltimbocca": Saltimbocca di Pollo
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- Recipe categories: Meat, Shellfish, Oyster, Poultry, Chicken, Vegetables, Shallot, Mushroom,
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Total Reviews: 31
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By camohn
New Providence,PA
on November 08, 2012
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Out of habit whenever I do a flattened chicken dish I sprinkle the breast with salt and pepper. That was my mistake as that plus the prosciutto was a little too salty. Next time I will remember not to do that. I did not do the fried sage leaves (I have a sage plant too...but it is winter and dormant now/has no leaves left so I just added a little dried sage to the flour dredge instead. Adults loved it, kids not so much.
By dontcallmecass
New Jersey
on March 08, 2012
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This was so good! I added baby leaf spinach between each breast and I also added some with the chicken stock/marsala and it was a nice tough to the dish. I liked the sage, but it was a lot of work and I think it would taste great without it as well. Next time I am going to ommit the sage and just use spinach instead.
By Spldaycook
Jacksonville, FL
on February 20, 2012
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I love this in the Marsala. So good. The fried sage was a nice special touch I thought but everyone hardly noticed because they were so happily devouring the dish. Served with a simple salad with a great Balsamic vinaigrette and some roasted rosemary garlic celebration potatoes. Plus I got to introduce my friends to the Negroni cocktail with a bruschetta app? Let's just say it was a perfect meal for a special day.
By greenshamrck_70...
beverly, MA
on February 19, 2012
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Delicious and very easy to make. This was one of the best dishes I've had. We omitted the sage and it was still unbelievable!
By swahvinio
on February 16, 2012
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Fantastic! Mario has outdone himself again! I did skip the fried sage part, adds a lot of extra work and expense. Wouldn't change a thing. Being a purist, I just couldn't add cheese. Recommend serving with oven roasted potatoes, which go great with the sauce.
By carol_ashtoncre...
Harwich, MA
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!
By Sibarita
New York
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"
By waidc
Streetsboro, OH
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.
By dougfowler99_89...
San Jose, CA
on June 05, 2010
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Easy to make and wonderful flavor. I recommend adding any cheese you want on top...it keeps the meal lighter. I also served it with quick boil pasta and doubled the sauce as per other users. Will make again for sure.
By daniel__baldwin...
Baltimore, 60
on May 27, 2010
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But can't wait. Sounds delicious and simple. Love the simplicity of Batali. Bought 1/2 of de Parma yesterday and now I know why. I may try a small amount of fresh grated parm over finished chicken. Can't wait to taste and review!