Italian Chicken Saltimbocca

Italian Chicken Saltimbocca comes from the dramatic and flamboyant Romans. In 185 B.C. Rome's Asiatic army returned from its war with Syria and introduced "foreign luxury to Rome. It was then that meals began to demand more preparation. ... The cook, considered and employed until then as a slave at the lowest cost, became extremely expensive. What had been only a job became an art." Titus Levy wrote. This delicate dish of complex flavors is done in 15 minutes and a favorite of family and friends.

Like all Italian chicken recipes it is undemanding, adaptable, inexpensive - characteristics helping resist the pressures of rising costs, busy schedules, and today's fast-paced lifestyle. Select a basic olive oil salad dressing recipe to toss over a mix of lettuce and vegetables.

The following recipe is dedicated to all our clients who must multi-task.

Italian Chicken Saltimbocca

2 pounds chicken cutlets, rinsed, dried with paper towels, pounded to 1/4 inch thick, and sliced to create a total of 6 to 7 cutlets
1 teaspoon dried sage
1/4 pound thin slices of prosciutto ham, at the deli counter in your supermarket
2 tablespoons butter, unsalted preferred
1 tablespoon olive oil
1/2 cup dry white table wine
freshly ground pepper to taste

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Italian chicken recipe compliments of Mattie and Bill, Web Site Marketing Strategies, http://www.BusinessWebSiteMarketingMadeEasy.com

Total time prep and cooking: 15 minutes
Serves 4 to 6

1. Sprinkle the chicken cutlets with sage.

2. Place a slice of prosciutto on each chicken cutlet. You may have to cut the prosciutto to fit neatly on the chicken cutlet. Pin to the cutlet using toothpicks.

3. Put the butter and olive oil in a frying pan over medium heat. When it starts foaming put in the chicken cutlets in one layer. If your pan is too small to fit all the cutlets, cook them in batches and keep warm. Cook them for 2 to 3 minutes.

4. Turn them with a spatula so as not to disturb the toothpicks and prosciutto. Cook until golden perhaps 2 minutes. When all cutlets are on the heated serving platter prosciutto side up, remove the toothpicks, season with pepper to taste. Keep the meat warm.

5. Add the wine to the pan, scrap the brown bits from the bottom, and bring quickly to the boiling point. Remove from the heat and pour the sauce over the meat and serve immediately.

6. Italian Chicken Saltimbocca is best served with cooked fettucine tossed with a bit of olive oil and grated cheese, accompanied by steamed broccoli, and a tossed salad of lettuce and vegetables. If you are in rush use a bagged and washed salad tossed with one of the olive oil salad dressings.

A bowl of fresh vanilla custard with a small chocolate dipped biscotti completes the meal.

May you have 100 years of life, love, health and happiness!


Mattie and Bill
Web Site Marketing Strategies
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