Indonesian Ginger Chicken

I love meals that are quick to prepare. This one only took me 5-10 minutes to actually prepare, making the sauce. I marinated it for only a couple hours and it came out great. Sweet sauce and moist chicken, my only complaint was that I hate picking the chicken off the bone. I’d love to try this as a marinade and sauce for grilled chicken cutlets this summer.

Indonesian Ginger Chicken

Adapted From: The Barefoot Contessa Cookbook

Ingredients:

  • 1/2 c. honey
  • 3/8 c. low-sodium soy sauce
  • 1/8 c. minced garlic (4-6 cloves)
  • 1/4 c. peeled & grated fresh ginger root
  • 8-10 chicken thighs

Marinade: In a small sauce pan over medium-low heat, combine honey, soy sauce, garlic and ginger root. Heat until honey is melted and sauce is combined.

In a shallow baking pan, place chicken thighs skin side down. Cover in sauce.

Cover with aluminum foil and marinade at least 2 hours or overnight.

Cook: Preheat the oven to 350F.

Cook the chicken for 30 minutes with foil on. Uncover pan, flip chicken, and raise the temperature to 375F. Roast for another 20-30 minutes, until cooked through. Sauce will be a deep brown.

Serve over rice or with a side of Green Beans.

Chicken Scaloppini Saltimbocca

Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty proscuitto, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce. Serve with a side salad or some crusty French bread for a satisfying meal.

Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty proscuitto, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce. Serve with a side salad or some crusty French bread for a satisfying meal.

I’m the type of person that can eat pasta all year round. Maybe it’s my Italian roots, but pasta is never off the table as a dinner option. While pasta with meat sauce (my lazy version of bolognese) is the most common pasta I make because it’s super easy and doesn’t require a lot of handson time (essential for weeknight cooking), I do love to experiment with other recipes.

This recipe is a long-time family favorite of ours. It is a bit lighter than the tomato-based sauces I favor, making it perfect for any time of the year. In fact, I make it most frequently during the summer when my garden is producing more sage than I know what to do with. This recipe cooks up fairly quick, is forgiving in the quantities of ingredients used, and is bright with flavor. It also scales really well, when we are entertaining and need to feed a crowd. Besides, a little leftovers never hurt – they never last long in my house.

Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty proscuitto, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce. Serve with a side salad or some crusty French bread for a satisfying meal.

Tip: Preserve Summer Sage

This particular recipe does well with fresh or frozen sage. When my herbs are overflowing in the summer (or maybe you just didn’t finish the package you had bought for another recipe), I trim the plants back and freeze the sage leaves to be used in this recipe and others (i.e. these Blood Orange Sage Vodka Sodas).

To freeze, place sage – cleaned with stems removed – in a single layer on a wax or parchment paper-lined baking sheet. Freeze for 24-48 hours. Transfer to an airtight freezer bag and store in the freezer until further use.

To use, remove sage from freezer. Chop when still frozen. Use in recipe as directed (still frozen or defrosted are both fine.)

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Chicken Scaloppini Saltimbocca

Chicken Scaloppini Saltimbocca

Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty proscuitto, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce. Serve with a side salad or some crusty French bread for a satisfying meal.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 583 kcal
Author Liz

Ingredients

  • 1/2 c. white cornmeal
  • 1 Tbs. Herbes de Provence
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1 to 1 1/2 lb. chicken cutlets cut into chunks (or, pounded thinly and then sliced)
  • 2 Tbs. extra virgin olive oil
  • 4 oz. proscuitto, small dice
  • 1/3 c. chopped fresh or frozen sage
  • 1 16-oz. box spaghetti
  • 1/2 c. dry Marsala wine
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. unsalted butter

Instructions

  1. Mix cornmeal, Herbes de Provence, salt and pepper in a large ziplock bag. Seal and shake to mix thoroughly. Add chicken and shake again, ensuring that all pieces are coated.
  2. Heat olive oil in a heavy skillet over medium heat. Add chicken, prosciutto, and sage. Saute.
  3. Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken, toss with a little bit of extra olive oil and keep warm.

  4. When chicken is browned and cooked, add Marsala wine, chicken broth, and butter. Cook for 10 minutes, reducing slightly.

  5. Toss chicken and sauce with spaghetti.
  6. Serve hot sprinkled with freshly grated Parmesan cheese, if desired, with a side of French Bread and Sage Butter (recipe below).

Recipe Notes

  • Nutrition calculated using 1 1/2 lb. chicken breast.
  • Feel free to adjust quantities of chicken, sage, and prosciutto to taste. I like more sage and prosciutto than the original recipe calls for, but tend to use whatever is in a package.

This recipe was adapted from Veal Scaloppini Saltimbocca in Bon Appetit, Sept 2002.

Chicken Scaloppini Saltimbocca by Books n Cooks - Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty pancetta, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce.

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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