Chicken Saltimbocca in My Boca

It's Italian week in the George house! 

Not really but it's turning out that way. It's only Monday and we've had Italian last night and tonight and plan it for tomorrow. 

One of my favorite Italian dishes is Saltimbocca - which is traditionally veal with prosciutto and sage (or apparently basil but I've only ever had sage). Chicken is easier to come by here in the south so we went with it. 

I turned to my favorite Italian chef. That's right: Mario Batali. He recently published a cookbook called America Farm to Table which highlights recipes from local farmers across the nation. 

The actual recipe is from Wedge Oak Farm in Nashville. I was especially intrigued by the use of chicken thighs. As a rule I prefer dark meat and tenderloins above the ever-dry breast. So here is the recipe!

Ingredients:

1 cup flour

Kosher salt and fresh ground pepper

8 boneless, skinless chicken thighs (I went with 4 since there are only two of us)

8 fresh sage leaves (or however many thighs you use)

8 slices prosciutto (see above)

1/4 cup evoo

4 shallots, thinly sliced

1 lb mixed cremini and oyster mushrooms sliced into 1/4 inch pieces (I used 8 ounces of baby bellas) 

1 cup sweet Marsala wine

1/2 cup chicken stock

2 TBS unsalted butter

Chopped fresh parsley (optional) 

Place the flour in a shallow dish and season with salt and pepper (this is a good rule whenever you dredge meat in flour - season, season, season!)

Pound each thigh to about 1/4 inch thick - even thickness helps with the cooking process. Season with salt and pepper and place a sage leaf on each thigh (former skin side down). Lay a slice of prosciutto on each thigh and fold in half like a book. Secure with a toothpick. Dredge the whole piece  in the seasoned flour. 

In a 12- to 14-inch sauté pan, heat the oil until just smoking. Add the chicken and sauté until golden brown on both sides. Be patient here....give it time and allow it to truly brown. 

I transferred the thighs into a small casserole in a 375 oven to be sure the chicken cooked thoroughly. 

In the pan with all of the juices from the chicken add the shallots and mushrooms (I made the full amount of sauce even though I only cooked 4 thighs). Cook until the mushrooms have sweated out their liquid (this will vary but can take as short as 6 minutes...again, be patient, don't cook to time but cook to what looks right).

Add the Marsala and chicken stock. Bring to a boil and cook until reduced by half (or slightly more). Return the thighs to the pan, turn them a few times to coat them in sauce and simmer for a few minutes. Swirl in the butter (this finishes the sauce soooo well) and season to taste (you may find it needs no seasoning since it's already reduced).

Serve alone or with egg noodles or spaghetti or roasted potatoes. And a good bottle of wine. And a loved one or two.

(But not the dog since wine and mushrooms are BAD for them!)

Sorry Fenway, you can't have any!