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Wednesday, June 4

Chicken saltimbocca with asparagus


Asparagus, thick
1 pound
Chicken cutlets, pounded 1/8-inch thick
8
Salt

Pepper, freshly ground

Sage
16 leaves
Pancetta
8 slices
Flour, all purpose
Dusting
Olive oil, extra virgin
¼ cup
Vin santo (dessert wine)
1 cup
Stock, chicken
½ cup
Butter, unsalted
4 tablespoons
Parsley, chopped
2 tablespoons
  1. In a large saucepan of salted boiling water, cook the asparagus until tender-crisp, about 3 minutes.
  2. Drain and cool under running water; drain and pat dry.
  3. Season with salt and pepper, and place two sage leaves on each cutlet.
  4. Wrap each cutlet in a slice of pancetta, pressing to adhere.
  5. Spread the flour in a shallow dish.
  6. Dredge the chicken in the flour, dusting off any excess; transfer to a baking sheet.
  7. Set a rack over another baking sheet.
  8. In a large skillet, heat 2 tablespoons oil.
  9. Add half of the chicken, and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
  10. Transfer the chicken to the rack, and repeat with the remaining oil and chicken.
  11. Add the vin santo and stock to the skillet, and boil until reduced by half, about 4 minutes.
  12. Whisk in the butter.
  13. Pour half the sauce into a bowl.
  14. Add half the chicken and asparagus to the skillet, and cook over moderate heat until hot, about 2 minutes.
  15. Season with salt; stir in half of the parsley.
  16. Transfer the chicken and asparagus to plates, and pour the sauce on top.
  17. Repeat with the remaining sauce, chicken, asparagus, and parsley.
Recipe from Food&Wine Magazine, April 2014.

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