We aim to please here in the Shanks household. Come for dinner, tell us what you'd like to eat. Chicken? No problem. Would you like that with a European accent, Latin or Asian? With cheese, you say? Okay. And risotto? Sure.
Such was the conversation last Wednesday evening when I invited a friend over for dinner. Some days, I just can't find inspiration to create a menu. It was just as easy to have my friend decide rather than figure it out myself.
It took a few minutes to come up with a cohesive plan. Chicken Saltimbocca with Mushroom Risotto fit the bill perfectly. Better still, I could use some sage from the garden which has come back with a vengeance.
4 chicken breast cutlets, skin on.
1 ball fresh mozzarella, sliced
4 slices prosciutto
1 bunch fresh sage, leaves picked
3 cloves garlic, sliced.
1 tbs. plain oil
1 shallot, diced
1/2 cup sherry
2 tbs. butter
salt and pepper to taste.
1. Heat oil in sauté pan. Add sage leaves. Fry for 2 minutes, or until they begin to get crispy. Add garlic, and continue frying for 1 minute, or until garlic begins to turn brown. Remove from heat, season with salt and pepper.
2. Over center of each chicken breast, season with salt and pepper and layer mozzarella, proscuitto and 1/8 of sage garlic mixture. Fold over to seal in filling.
3. Put chicken in an oven proof pan. Broil under a high heat until the skin blisters and turns golden, about 10 minutes (but keep a close eye). Turn the oven to bake and continue baking for another 5 minutes or until it's cooked through
4. When chicken is finished cooking, let it rest. To the chicken pan, add shallots and sherry. Bring wine to a boil over high heat, swirl in whole butter, and remove pan from heat.
5. Slice chicken into medallions, and serve with pan juices. Garnish with remaining fried sage and garlic.