Wegmans Chicken Saltimbocca

Uploaded by wegmansfoodmarkets on 07.09.2012

Today I'm gonna show you how to make one of my top five
favorite dishes of all time, it's called chicken saltimbocca.
Saltimbocca literally means "jump in the mouth" in Italian.
I think it's delicious, I probably make it
three or four times a month in my house.
It's fast, it's delicious, and I'm gonna show you how to get started.
I've got a boneless, skinless chicken breast here.
All right, and I just have some fresh sage.
And I'm gonna go ahead and I'm just gonna put a nice, even layer
of the sage--and we just cut it into ribbon.
And I want to get a nice, even layer here,
just so you get a little bit of sage in every single bite.
And I've got prosciutto here and you know, obviously
it depends on the size of your prosciutto.
That can vary a little bit.
Sometimes you'll find one piece that'll perfectly cover the chicken.
If not, you can certainly piece a couple together.
It doesn't have to be perfect.
Just so you get a nice, even covering of the prosciutto
on top of the chicken.
And that's exactly what you're looking for there.
Now what I want to do, is I'm gonna go ahead and flatten this, okay?
I have a meat mallet and I've got
a triple thickness of plastic wrap under.
And then I've got triple thickness of plastic wrap on top.
And I just want to flatten this out to about a quarter of an inch,
the idea here is to sort of press the prosciutto and the sage
more firmly into the chicken breast.
And then obviously we want it to cook a lot quicker
because we want that ham to get really, really crispy
at the same time that the chicken is done.
So I'm just gonna go ahead, gonna flip this around,
I'm gonna start at the thickest side.
And what you want to remember any time you're using a meat mallet,
and you're using it to flatten any sort of protein,
the idea is not to go straight down on top of it and smash it.
The idea is to sort of do a down and back.
So you want to do a little bit of a drawing motion
so you get it nice and flat.
We don't want to damage anything that we're trying to flatten.
All right, and that's perfect, that's exactly what I'm looking for.
Then you just peel this plastic off and you can see,
everything's sort of flattened out, nice, even layer.
That's gonna cook perfectly so what I'm gonna do is I'm gonna turn a pan.
Just a little bit of olive oil.
And I'm gonna turn this up to medium high.
And while my oil's getting hot, I'm just gonna season.
We did one earlier.
You don't need to see me pounding with a hammer for too long.
And I'm just gonna go ahead and season this
with some pan searing flour.
No need for salt and pepper on this one in my estimation.
That prosciutto is actually gonna provide the salt
that I think you need for the dish.
Plus the sage is almost a little bit peppery.
It's a very assertive herb-- I love it.
But it's got a very distinctive flavor.
And again, to me, it comes off as almost peppery,
so we want to really--this is the essence of Italian cuisine anyhow.
I mean, this is just three or four ingredients cooked properly,
you're gonna wind up with something delicious every time.
That's the best idea, okay, so we don't want to muddy the flavors at all.
Just gonna twirl this oil in my pan.
And you can see my oil's just starting to smoke just a little bit.
So I'm gonna go ahead and pop that right in the pan.
And the idea here now like any other time when we're sautéing
is to now just let the pan do the work.
We want that heat to sear that prosciutto,
allow it to stick and adhere to that chicken breast
so all the flavors can marry and you're gonna wind up
with beautiful, crispy ham.
This is just gonna take a few minutes on this side
and then I'm gonna come back and flip it.
So it's been about four minutes and I just want to show you
exactly what you're looking for here.
And that's perfect right there.
You can see that ham is starting to get nice and crispy,
the chicken is really brown and crispy around the edges.
Same thing now-- now that I've flipped it,
just need to sit in this pan to finish cooking.
Okay, I checked this, a little bit earlier--
this actually took about eight minutes on this side.
So I just want to double check, make sure we're good.
Again, 165 for chicken, that's what you're looking for.
And you know, no time to waste here.
This chicken is done and ready to go.
So I'm just gonna go ahead, put it on my serving plate.
And what I have here just to keep it easy,
I've got a mushroom marsala sauce, that--right out off the shelf.
I think it's great, all the flavors make sense,
so I'm just gonna take some of this mushroom marsala sauce,
right over the top-- you can see
nice little bits of onions, you can smell the wine,
it's a perfect complement for the sage,
and a perfect complement for the prosciutto.
Chicken saltimbocca, jump in the mouth,
it's gonna jump in yours, I guarantee you once you make it,
you'll continue to make it all the time.