Chicken Saltimbocca with Lemon Herb Sauce, Roasted Rosemary Potatoes and Salad with Vinaigrette




Chicken Saltimbocca

Serves 4

4 boneless, skinless chicken breasts pounded flat

4 slices of prosciutto

1 cup all purpose flour

8 sage leaves

2 minced garlic cloves

Pro Seasoning

2 cups Chicken stock

¼ cup Vegetable oil

½ Lemon

3 Tablespoons Chopped parsley

1 Tablespoon butter

Method of prep:

Lay the 4 chicken breasts on a clean plate or a cutting board. Season each breast with a pinch of Pro Seasoning. Layer 1 slices of prosciutto on each chicken breast like you’re tucking the chicken in with a blanket. Next, add 3 sage leaves on top of the prosciutto, spaced out so there is good coverage of sage on the breast. Use a toothpick to secure the prosciutto and sage to the chicken. Place all but 2 tablespoons of flour on a separate plate. The 2 tablespoons are for the sauce, set that aside for later. To the flour on the plate, add 1 teaspoon of Pro Seasoning. Mix thoroughly. Dredge the chicken on both sides in the flour.

Heat a large sauté pan or skillet over medium high heat. Add vegetable oil to the pan. When the oil begins to slightly smoke, add the chicken to the pan prosciutto side down. Cook chicken for about 3 minutes on each side. The chicken should be golden brown before you flip it. Remove the chicken from the pan when the internal temperature reaches 165 degrees and place it on a plate to rest. You can keep the chicken warm by covering with another plate. To the pan, add the butter and minced garlic over medium heat. Once the butter is melted, add 2 tablespoons of flour and stir until a paste forms (roux). Cook the roux for 2 minutes and then stir in the chicken stock. Bring the chicken stock to a boil. Cook the sauce until it is thick enough to coat the back of a wooden spoon. Add the chopped parsley to the sauce and squeeze ½ a lemon into the sauce. Stir the sauce and add Pro Seasoning to taste. Nestle the chicken back into the sauce to reheat if necessary.


Oven roasted rosemary potatoes

Serves 4

1 Tablespoon rosemary, minced finely

1 Tablespoon Pro Seasoning

¼ cup Olive oil

Method of prep:

Preheat oven to 400 degrees. In a large bowl, toss all ingredients together. Place on a baking sheet and bake for 20 minutes or until the potatoes are golden brown and you can slide a butter knife through them.


Salad with homemade vinaigrette

Toppings:

½ onion, sliced and marinated

Tomatoes

Parmesan Cheese

¼ cup Balsamic vinegar

1 oz Dijon Mustard

½ oz honey

¼ teaspoon Pro Seasoning

½ cup Olive oil

Method of prep:

In a medium sized mixing bowl, combine all ingredients except for the oil. Whisk ingredients until completely combined. Slowly drizzle oil into the mixture while whisking vigorously. Set aside to dress salad.

To Assemble the Salad:

Marinate sliced onions in the dressing. Layer salad greens on the plate. Top with tomatoes, marinated onions, and Parmesan cheese.

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