In Italian it means “ jumps in the mouth”. Saltimbocca is a popular in southern Switzerland, Italy, Spain and Greece. It probably originated in Brescia, Italy with veal, prosciutto and sage, rolled-up and cooked in Marsala wine and butter.
Serves: 4
1 cup/225m/120gl all purpose GF flour, cornstarch or rice flour
1 teaspoon/5ml salt
½ teaspoon/2ml black pepper
4 boneless skinless chicken breasts, 5 ounces/145g each
4 thin slices of turkey ham
4 sage leaves (or 1 teaspoon/5ml ground)
2 tablespoons/30ml Olive Oil
4 shallots, thinly sliced
8 ounces/225g baby portabella mushrooms, sliced
½ cup/125ml Marsala wine
½ cup/125ml chicken stock
2 tablespoon/30ml Earth Balance (optional)
¼ cup/59ml chopped Parsley
Pound the chicken breast to ¼ inch/.6cm thickness. Lay one sage leaf over each breast (or sprinkle ¼ teaspoon/1ml ground). Lay one piece of the turkey ham on each breast. Fold each breast in half (like a book) and secure with toothpicks. Combine flour, salt and pepper. Dip the chicken in the seasoned flour, shaking off the excess. Heat the oil in a preheated pan. Add the chicken and cook for 2-4 minutes on each side. Add the shallots and mushroom. Cook for 4-5 minutes or until most of the shallots are translucent and mushrooms have lost most of the liquid. Add the wine and stock. Boil until reduced by half (about 7 minutes). Whisk in the butter and parsley.
Serve with pasta, potatoes or rice.
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