Saltimbocca alla Romana is a famously Roman dish that is typically made with veal – which we recently enjoyed at Ca’ Dario restaurant in Santa Barbara. Recently, I saw a recipe in a magazine for Chicken Saltimbocca and was intrigued – why not? So, we created this version.
Lay out 2 skinless, boneless Chicken Breasts on a glass cutting board (or other non-permeable surface).
Center a fresh Sage leaf on each.
Then, gently cover with a piece of Prosciutto.
Heat 2 Tablespoons each of Olive Oil and Butter in a medium frying pan.
When butter is melted, and oil is good and hot, place 3 fresh Sage leaves in the pan and fry until crisp – about 3 minutes.
Remove Sage leaves from pan.
Carefully flip the prepared Chicken Breasts into the pan, Proscuitto-side down.
Spinkle top with Salt and Pepper.
Allow to cook until Prosciutto is seared to chicken – about 5 minutes – then turn over.
Continue to cook for another 5 minutes.
Add 1 cup White Wine to deglaze the pan.
Turn Chicken to coat and continue to cook until sauce reaches desired consistency.
Place Chicken on plate and spoon sauce over it.
Preheat oven to 450 degrees.
Snap ends off 1 bunch fresh Asparagus.
Place in an 8 x8 inch baking pan.
Drizzle with Olive Oil.
Sprinkle with Salt and Pepper.
Roast in oven for 20 minutes, turning over half way through.
Thaw 1 Cup frozen Peas.
When onions are translucent, about 5 minutes, add:
1 cup Arborio Rice and stir until rice begins to brown.
3 cups Chicken Broth, in 1-cup increments
Add 1/2 teaspoon Salt & Pepper
As the broth is absorbed, add more.
It’s important to stir the rice constantly to release the starch that gives risotto it’s creamy texture.
Pour in the steeped Saffron and liquid.
Stir in the Peas.
When liquid is absorbed, stir in 1/2 Cup Shredded Parmesan Cheese.
Let sit for 5 minutes and stir again before serving.
|February Sunset at Oxnard Shores|