Chicken Saltimboca
Chicken Saltimboca
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 8 chicken scallopini, 2 ounces each
- salt and pepper
- 2 tablespoons flour
- 3 tablespoons butter
- 3 tablespoons Fustini’s Robust SELECT olive oil
- 2 shallots, minced
- 1/2 cup sliced mushrooms
- 4-6 garlic cloves, roasted, halved and squeezed then mixed with a little olive oil
- 2 ounces white wine
- 1 cup fresh spinach
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 8 ounces angel hair pasta, cooked
Directions
- Spread chicken out on the work surface. Dust with flour and season with salt and pepper. Heat butter and EVOO in a large skillet over moderate heat. Once butter has melted and foam has subsided, add chicken and fry on both sides until browned and just cooked - 2-3 minutes per side.
- Remove chicken from the pan and add shallots and mushrooms. Cook until mushrooms and slightly browned and shallots are soft - 3 minutes. Add garlic and cook for another minute. Add wine and scrape the bottom of the pan to deglaze. Cook wine until reduced down to a few tablespoons and add spinach. Once spinach has wilted, add heavy cream and bring to simmer. Simmer until slightly thickened - 3 minutes. Add cheese and stir melt. Add any accumulated chicken juices back to the pan. Add pasta to pan and stir to coat. To serve, place some pasta on a service plate, put chicken over top and garnish with more cheese.
Leave a comment