Prepped to perfection
Whitewater wows once again with this delectable chicken saltimbocca recipe
The first thing that catches your eye when you see Whitewater Cooks at Home is the sumptuous spread of photos. The book, written by Shelley Adams, from Nelson, B.C., is the second in a series, the first being the bestselling Whitewater Cooks. I can tell you from experience that the recipes in the book are as good as they look. Chicken saltimbocca is one of my favourites, served with summertime pasta, another of Adams’ delicious dishes.
- 6 medium-sized chicken breasts, boneless, skinless
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) pepper
- 12 fresh sage leaves
- 6 prosciutto slices, big enough to wrap each chicken breast
- 1⁄4 cup (60 ml) olive oil
- 1⁄2 cup (125 ml) marsala, wine or port
- Juice of one lemon
Place chicken breasts on work surface and season with salt and pepper. Put two sage leaves on top of each breast. Wrap a slice of prosciutto around each breast, covering the sage leaves and overlapping the ends of the prosciutto. Skewer with a toothpick. Heat oil in large ovenproof sauté pan over medium heat. Place chicken in pan and cook just until seared and brown on each side.
Finish cooking in 350°F (180°C) oven, for about 15 to 20 minutes, or until juices run clear. Remove the chicken from the oven and return the pan to the stovetop over medium heat. Add the wine to “deglaze” the pan. Stir in the lemon juice and remove from heat. Slice the chicken on the diagonal for a pretty presentation. Pour the pan sauce over the top of the chicken.