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Sunday Supper Movement

Chicken Scaloppini Saltimbocca

served with French Bread and Sage Butter

Adapted from Veal Scaloppini Saltimbocca Bon Appetit, Sept 2002

Ingredients for Chicken Scaloppini Saltimbocca

  • 1 box spaghetti
  • 2 Tbs. olive oil
  • 1/2 c. white cornmeal
  • 1 Tbs. herbes de Provence (I used Italian seasoning instead)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 chicken (or veal) cutlets, cut into chunks (or, pounded thinly and then sliced)
  • 1/2. c. thinly chopped prosciutto
  • 2 Tbs. chopped fresh sage
  • 1/2 c. dry Marsala wine
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. butter (1/2 a stick)

Mix cornmeal, herbes de Provence, salt and pepper in a large ziplock bag. Seal and shake to mix thoroughly. Add chicken/veal, and shake again, ensuring that all pieces are coated.

Heat olive oil in a heavy skillet over medium heat. Add chicken/veal, prosciutto, and sage. Saute.

Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken/veal, toss with olive oil and keep warm.

When chicken/veal is browned and cooked, add Marsala wine, chicken broth, and butter. Reduce.

Serve over spaghetti, with French Bread and Sage Butter.

Ingredients for Sage Butter:

  • 1-2 Tbs. chopped fresh sage
  • 1 stick butter, softened
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Combine all ingredients so that butter is well mixed.

Sage Butter will keep for a week or two in the fridge.

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Chicken or Veal Scaloppini Saltimbocca

Bon Appetit Sept 2002

Ingredients:

§ 6 oz. spaghetti

§ 2 Tbs. olive oil

§ ½ c. white cornmeal

§ 1 Tbs. herbes de Provence*

§ ½ tsp. salt

§ ¼ tsp. pepper

§ 4 3-oz chicken or veal cutlets, pounded thin (or thinly sliced and then cut into chunks)

§ ½ c. thinly chopped prosciutto

§ 1 Tbs. chopped fresh sage

§ 1/2 c. dry Marsala (Florio brand recommended)

§ 1/2 c. low-salt chicken broth

§ ¼ c. butter

Cook spaghetti in large pot of boiling salted water until just tender. Drain & toss with oil. Keep warm.

Mix cornmeal, herbes de Provence, salt & pepper in a bag. Coat chicken/veal with cornmeal mixture.

Heat remaining 1 Tbs. oil in a heavy skillet over medium heat. Add chicken/veal, prosciutto, and sage. Sauté.

Add marsala wine, chicken broth and butter. Reduce.

Serve over spaghetti.


* A combination of herbs typically including basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme. Variations may include additional herbs (such as bay leaf, peppercorns, orange peel, and tarragon). These are all herbs grown in the Provence region of France and the herb mixture is used to flavor fish, meats, olives, potatoes, stews, soups, and sauces.

Ingredient Substitutions: For 2 tbsp herbs de Provence substitute the following mixture:

§ 4 tsp each dried thyme and marjoram

§ 1 1/2 tsp summer savory

§ 1/4 tsp dried rosemary and mint

§ 1/8 tsp fennel seeds

§ Pinch each of dried sage an lavender flowers

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