Friday, August 20, 2010

Chicken Saltimbocca with White Wine Mustard Sauce

Chicken Saltimbocca is a classic Italian dish and was originally made with thin slices of veal. The chicken is topped with a few leaves of fresh sage and then draped with a thin slice of salty prosciutto. It is dredged in flour on one side, which is sauteed golden brown and then flipped to crisp up the ham and sage. What can be wrong with that? Not much really! I replaced the flour with almond flour for a nice dredge and used less of the prosciutto due to the extremely high sodium content. It's still enough for the flavors to melt the way the original does though. I prepared a slightly different kind of sauce with it, feeling that a simple white wine sauce could use a little zip and added whole grain and Dijon mustard's to it. It makes a wonderful compliment to the prosciutto. I hope you enjoy.

Chicken Saltimbocca with White Wine Mustard Sauce

4 - 4 ounce boneless skinless chicken breasts, pounded about 1/4" thick
8 fresh sage leaves
2 - 1 ounce slices prosciutto, cut in half
1/4 cup almond flour
2 Tbsp. olive oil and olive oil spray
black pepper

2 Tbsp. shallots, chopped
1/2 cup white wine
1 cup low sodium chicken stock
1 1/2 Tbsp. whole grain mustard
1 tsp. Dijon mustard
1 Tbsp. fresh sage, chopped
1 tsp. unsalted butter
1 Tbsp. capers, drained and rinsed (optional)

To begin, season the chicken with black pepper on one side and then arrange two sage leaves across each chicken breast and cover with a half slice of prosciutto. Gently press so it sticks to the chicken. If needed you can secure with a toothpick also. Pour the almond flour on a small plate and season with black pepper. Gently turn the chicken breasts and lightly coat with olive oil spray. Dredge the bottom of each chicken breast in the almond flour so that it is nicely coated.

Preheat a large saute pan on medium high heat and add the olive oil. Place the chicken breasts into the pan with the almond flour side down. Saute until golden brown and almost cooked through. Gently turn with a spatula and saute the prosciutto side for about 2 minutes to caramelize and crisp it up a bit and finish the cooking. Remove and reserve on a plate and tent with aluminum foil to keep warm.

Using the same saute pan, reduce heat slightly and saute the shallots until caramelized and tender. Add the white wine and chicken stock. Whisk in the mustard's and sage and season with black pepper. Bring to a simmer and reduce the liquids by about half. The sauce will thicken very slightly. Whisk in the butter to finish the sauce and add the optional capers if desired after it has reduced. Arrange chicken on a platter, family style and pour the sauce over chicken to serve.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 309.2
Total Fat 14.6 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 5.4 g
Cholesterol 76.8 mg
Sodium 327.2 mg
Potassium 166.0 mg
Total Carbohydrate 3.7 g
Dietary Fiber 1.1 g
Sugars 0.3 g
Protein 32.8 g

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