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Rec: Chicken Saltimbocca. A yummy Lidia Bastianich recipe using Cook’s Illustrated’s techniques.

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Posted to Thread #10334 at 8:59 pm on Apr 6, 2008

My notes:

If you can, go to Cook’s Illustrated's website to find the recipe/techniques for this wonderful dish that includes a lemon sauce that I want to try next time. It’s in the April, 2008 magazine. I give a lot of credit to Cook’s Illustrated for their techniques in making this dish.

I pounded four chicken breasts to 1/3”. I pulled off all of the tiny useable sage leaves that I could in order to infuse the oil and use as a garnish. I used kosher salt and coarse ground pepper. I bought six thin slices of prosciutto separated in wax paper and used some smaller pieces to cover the entire amount of chicken. I pressed the prosciutto onto the chicken and let it sit until it became room temperature.

After cooking, I was amazed how all of the prosciutto adhered to the chicken and was nice and crispy. The sauce was delicious and the leftovers were even better the next day.

A recap of Cook’s techniques that I followed:

They preflour the chicken with pepper and shake off the excess. The chicken is then topped with chopped sage before adding a thin layer of prosciuttto to fit. A few additional sage leaves are added (optional) to the olive oil for 15 to 20 seconds to infuse the oil and/or reserve as a pretty and delicious adornment for the chicken. The chicken is first cooked prosciutto-side down for two to three minutes so that the prosciutto adheres to the chicken.

Link: Chicken Saltimbocca

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