Chicken Saltimbocca with Asparagus
Serving Size: 4
Star chef Mario Batali makes his version of the classic Italian saltimbocca with tender chicken and the sweet Italian dessert wine called vin santo.
- 1 Pound thick asparagus
- 4 Tbsp unsalted butter
- 0.5 cup chicken stock
- 1 cup vin santo
- 0.25 cup extra-virgin olive oil
- All-purpose flour, for dusting
- 8 slices of prosciutto
- 16 sage leaves
- Ground pepper
- 8 3-ounce chicken cutlets, pounded 1/8-inch thick
- 2 Tbsp chopped parsley
- Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 3 minutes. Drain and cool under cold running water; drain and pat dry.
- Season the cutlets with salt and pepper and place 2 sage leaves on each cutlet. Wrap each cutlet in a slice of prosciutto, pressing to adhere. Spread the flour in a shallow dish. Dredge the chicken in flour, dusting off the excess; transfer to a baking sheet.
- Set a rack over a baking sheet. Heat 2 tablespoons of the olive oil in a large skillet. Add half of the chicken and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the chicken to the rack. Repeat with the remaining olive oil and chicken.
- Add the vin santo and stock to the skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Season with salt; stir in half of the parsley. Transfer the chicken and asparagus to plates and pour the sauce on top. Repeat with the remaining sauce, chicken, asparagus and parsley.
Recipe Credit: Mario Batali
Image Credit: Christina Holmes