Chicken Saltimbocca with Lemon Pan Jus
February 15, 2009
I was searching for a recipe to make for my sweetheart on valentines day, that was not only elegant and delicious, but that also only required a short time in the kitchen, because you know it’s valentines day! Chicken saltimbocca with lemon pan jus was perfect, the whole dish took about 45 minutes to put together. Saltimbocca is a mediterranean dish that originated from Italy, and saltimbocca actually means (in italian) “to jump in the mouth”, referring to the fact that it’s so delicious it actually jumps into the diner’s mouth, according to this link here. The classic version of saltimbocca uses wine as the common base for the marinade, in this recipe I used fresh lemon juice and chicken stock, with lot’s of garlic creating a hearty and healthy dish. Instead of bone-in, skin-on chicken thighs, I used boneless skinless chicken thighs that I pounded lightly, and sauteed in a about 2 tablespoons of olive oil. We enjoyed this wonderful chicken saltimbocca with garlic & herb risotto, and fresh roasted asparagus. I found this recipe in the San Francisco Chronicle. Please enjoy!
For different versions of saltimbocca recipe’s, click here.
- 8 chicken thighs, bones and skin still attached
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 to 2 tbsp. extra virgin olive oil
- 8 slices prosciutto
- Big handful of fresh sage leaves
- 6 to 8 whole garlic cloves, unpeeled
- 3 to 4 garlic gloves, sliced
- Juice of 1/2 to 1 lemon
- 1/2 cup chicken broth or water
Sprinkle the chicken thighs with salt and pepper. In a dry, heavy frying pan large enough to accomodate the chicken thighs in one layer (or do in 2 batches) place the chicken thighs skin-side down and brown over medium heat, letting the fatty skin melt and bits of fat melt and brown the chicken on the first side. Turn the chicken over and brown the second side a little bit. The chicken will not be cooked through. Remove the chicken to a plate, add the olive oil to the pan if needed, then lightly sizzle the prosciutto. Remove the prosciutto from the pan.
Return the chicken to the pan in one layer, top with sage leaves, then the prosciutto, then add the garlic to the pan. Cover tightly with a lid and cook over medium-low heat until the chicken is done on one side, then turn over and repeat. You want the chicken cooked through but moist and juicy, the sage crisp and prosciutto flavoring it completely, 20 to 25 minutes total.
Squeeze the lemon over the top of the chicken and into the pan, then add about 1/2 cup broth or water, and cook over medium high heat until it forms a flavorful glaze, only a few minutes. Remove from the heat and serve.
Serves: 4
Total time: 45 minutes
Related posts:
- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
- Papparadelle With Chicken and Cremini Mushroom Ragu
- Chicken Pomodoro
