Tuesday, September 20, 2011

Chicken Saltimbocca

So... who is ready for a new recipe? I am SOOOO ready to cook. I have been cooped up in my bed for the last few days getting over a really bad flu/cold. One can only handle so much soup and boring tv. I always come home from any trip sick. I catch everything. No one else gets sick and I end up on my death bed. It is ridiculous. My daughter keeps joking that we should make a bubble for me to walk around in. Not such a bad idea. On a good note, I did catch up on my meal planning and blogging ideas. I plan to spend a lot of time in my kitchen this week, so get ready!

I am ready for some yummy dishes. I was floating around foodbuzz yesterday and found this recipe. It is pretty simple but when presented can seem elaborate to your guests. If you do not eat proscuitto, you can omit this from your recipe and add one thin slice or shreds of a salty cheese, parmesan would be perfect. That would switch it to a pescatarian dish.
I adapted this recipe from Chef Dennis

gluten free flour, salt and pepper to dredge chicken
2 boneless chicken breasts
2 slices of proscuitto
3 oz. fontina cheese shredded
8 oz. sliced mushrooms
6 oz spinach
6 oz sweet marsala
6 ounces chicken stock
2 tbsp. unsalted butter
splash of heavy cream or half and half
pinch of ground sage
pinch of black pepper
Olive oil
Pound chicken breasts with the flat side of a meat hammer and cut into servings pieces.
Dredge chicken breasts in gluten free flour seasoned with salt and pepper
Place floured breasts in a large saute pan with 2 TBSP olive oil and saute.
Cook chicken 5 minutes on each side and remove from the pan.
Add 1 TBSP olive oil to the pan and add in the sliced mushrooms and saute until soft
Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock, pinch of sage, pinch of black pepper and place chicken breasts back into the pan.
Reduce heat and continue to cook while sauce is reducing.
Once sauce has started to reduce add in cream and mix well.
Take the butter and coat it in gluten free flour pressing flour into the butter and add to the sauce.
As the sauce begins to thicken remove from the heat.
Place chicken breast in a baking dish and top with a slice of proscuitto and the shredded fontina cheese
Place in a 350 degree oven for about 15 minutes or until the cheese has melted
In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)
3 minutes before the chicken breasts are done, start to slowly reheat the marsala sauce and spinach.

At this time add in the remaining Marsala wine
On a serving platter or individual plates set up the dish...Sauteed spinach, chicken breast then top with mushrooms and marsala sauce.
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