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.
- 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.