Wednesday, December 9, 2009

Chicken Saltimbocca

Chicken Saltimbocca is a delicious way to serve up boneless chicken breast. Here is the recipe we use at the Inn Above Onion Creek.

Chicken Saltimbocca - Serves 4


4 - 6oz chicken breast pounded flat.
8 oz. spinach leaves
1 shallot
4 oz. grated parmesan cheese
1/8 tsp. grated nutmeg
1/2 cup chicken stock
2 ox. unsalted butter
Salt and Pepper to taste


Pre-heat oven to 400 degrees. Season chicken with salt and pepper. Finely dice shallot and saute in butter for 3 minutes. Add spinach and continue to cook for an additional 3 minutes. Add nutmeg and salt and pepper to taste and cook for one more minute. Remove from stove and set aside to cool. Once cool remove any excess liquid. Spoon one tablespoon of spinach mix and one tablespoon of Parmesan cheese to center of chicken breast. Roll chicken breast up and secure with a toothpick. Heat oil to medium high heat in oven-safe heavy skillet and add breasts, cooking for 4 minute on each side or until lightly browned. Move skillet with chicken to oven for an additional 8 to 10 minutes to finish cooking. Remove chicken to warm plate to hold.

For sauce: Add chicken stock to skillet and heat over medium high heat, scraping all brown bits from bottom of pan. Reduce liquid by half, add 2 Tbls. butter and whisk until well mixed. Spoon over chicken and serve with your favorite pasta and side dish.

Inn Above Onion Creek

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