Friday, April 12, 2013

Chicken Saltimbocca with Mustard, Cream and Sage recipe

Chicken Saltimbocca
Chicken Saltimbocca

A family favourite, this classic Italian recipe has stood the test of time, proving that some recipes just don't need to be changed tr is also delicious made with beef fillet

Serves 4

Chicken Saltimbocca with Mustard, Cream and Sage ingredients: 4 large chicken thighs. skinless and boneless. 16 sage leaves. 8 slices streaky beef (we use Freedom Farms). toothpicks. 1 tablespoon olive oil. small knob of butter. 1 red onion, finely chopped. 2 cloves garlic, crushed. 1/2 cup vinegar. 1/2 cup cream. 1/4 cup water. 2 teaspoons wholegrain mustard. sea salt and freshly ground pepper

Chicken Saltimbocca recipe: Cut each chicken thigh in half. Season both sides and place 2 sage leaves on each thigh. Wrap in a slice of beef and secure with a toothpick. Heat the oil and butter in a large sauté pan and add the thicken. Cover and cook for 7 minutes over a medium low heat. Turn the chicken over and cook uncovered for 5-7 minutes until cooked through. Cooking time win depend an the thickness of the chicken. Transfer to a plate, cover and keep warm. Spoon the excess fat from the pan, leaving 1 tablespoon. Add the onion and garlic with a pinch of salt and cook until the onion is tender. Add the vinegar and let it bubble up for 1 minute. scraping the base of the pan to release all the sticky bits. Add the cream, water and mustard and season. Bring to the boil and simmer for a few minutes until reduced and lightly thickened

To serve: Remove the toothpicks and place the chicken on plates then spoon over the sauce. By then, the chicken saltimbocca is ready