Monday, February 04, 2008

Chef Jeff's Recipe of the Week, February 4

Chicken Saltimbocca

Recipe By : Jeff Bacon CEC CCE AAC
Serving Size : 4 Preparation Time :0:12
Categories : poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces chicken breast, no skin, no bone, R-T-C -- 6 oz each
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh sage -- minced
8 each fresh sage leaves -- optional
2 ounces prosciutto -- 8 thin slices
4 tablespoons olive oil
1 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
4 tablespoons butter -- cut in 1/2" slices
1 tablespoon parsley -- minced
1 dash salt -- to taste

Either purchase pre formed chicken cutlets (approx 3 oz each)
or cut 6 ounce breasts in half and pound until an even thickness

Mix flour, salt and black pepper together

Dredge cutlets in seasoned flour then sprinkle with the minced
sage, then place one slice prosciutto on top of each cutlet pressing
to adhere.

Put two TBS olive oil in a 10-12 inch pan (not non stick) and heat until
oil shimmers

Fry fresh sage leaves about 10-12 seconds each then remove
and reserve for later

Place 4 cutlets prosciutto side down in hot oil and sauté until
beginning to brown on sides (do not pick up or move
until time to turn) about 3 minutes

Turn and brown other side, about 2 minutes. Remove cutlets to warm oven

Pour off used oil and repeat process with other 4 cutlets.
Remove to warm oven when done.

Remove old oil and any burnt pieces from skillet and return pan to heat

Deglaze by adding wine and simmering for 4 minutes then
add broth and simmer until reduced to approx 1/2 cup liquid

Return cutlets to pan, then add butter piece by piece and turn
off heat, swirling pan to incorporate and melt butter into sauce

Serve two cutlets per portion with 1-1 1/2 ounce of sauce each
and a fried sage leaf (optional) on top of each cutlet

Description: "Easy Italian Classic" Yield: "6 ounces"

Start to Finish Time: "0:25"

Per Serving (excluding unknown items): 501 Calories; 18g Fat
(36.8% calories from fat); 46g Protein; 26g Carbohydrate;
1g Dietary Fiber; 145mg Cholesterol; 1362mg Sodium.

Serving Ideas : Serve with pasta or rice side dishes

For more info about Chef Jeff Bacon and the Triad Community Kitchen, visit:

You can email Jeff at

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