CHICKEN SALTIMBOCCA WITH SPINACH PAPPARDELLE
Got this out of Cuisine At Home Magazine...Putting this on RecipeZaar for my girlfriend Rebecca, who cannot find her magazine. I served this for dinner one night and had them over and she has been looking for the recipe ever since... Great recipe for company...
Provided by CIndytc
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound chicken as thin as possible. Sauté 2 pieces of chicken in oil in a large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Sauté remaining chicken in the same manner.
- Cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.
- Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
- Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
- Spinach Pappardelle instructions:.
- Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
- Cook pasta according to package directions. Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach. Season with salt and pepper.
- Serve with chicken and sauce on top.
Nutrition Facts : Calories 495.3, Fat 20.9, SaturatedFat 8.5, Cholesterol 110.6, Sodium 241.2, Carbohydrate 45.1, Fiber 3.4, Sugar 2.5, Protein 27.1
CHICKEN SALTIMBOCCA
Steps:
- In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
- Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
- In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.
CHICKEN SALTIMBOCCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
- Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams
SALTIMBOCCA WITH CHICKEN
This is one of my favorite meals my mom used to make. Traditionally, it's made with veal, but I created my own version with chicken since it's a little easier to find. -Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork., Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper., In a large skillet over medium heat, brown chicken in oil in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. Remove and keep warm., Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.
Nutrition Facts : Calories 410 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 855mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
SANDY'S CHICKEN SALTIMBOCCA
Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!
Provided by SandyG
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
- Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g
SPINACH PAPPARDELLE
Creamy and delicious pasta that vegetarians and carnivores alike love. You can also divide the pasta into serving plates after step three, and instead of mixing the yolks etc. you can put them into little piles on the pasta - looks very pretty. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.
Provided by kolibri
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pappardelle until al dente. Drain and reserve.
- Heat the butter in the pan and saute the shallots and garlic until soft. Add the wine and bring to boil, simmer until reduced to half. Then add chicken stock and reduce to half again.
- Add mustard, cream and the pasta, and simmer for couple of minutes. Season.
- Add the egg yolks, spinach, parmesan and parsley and mix.
- Serve immediately.
Nutrition Facts : Calories 855.9, Fat 29.3, SaturatedFat 15.8, Cholesterol 255.9, Sodium 834.7, Carbohydrate 103.3, Fiber 4.8, Sugar 4.5, Protein 36.6
CHICKEN SALTIMBOCCA
This is an original Italian recipe.
Provided by CHIARA
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
- Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g
More about "chicken saltimbocca with spinach pappardelle recipes"
LIGHTER CHICKEN SALTIMBOCCA - SKINNYTASTE
From skinnytaste.com
WHAT TO SERVE WITH CHICKEN SALTIMBOCCA? 8 BEST SIDE DISHES
From eatdelights.com
CHICKEN SALTIMBOCCA - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN SALTIMBOCCA WITH SPINACH PAPPARDELLE RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN SALTIMBOCCA ALLA ROMANA | THE LEMON APRON
From thelemonapron.com
CHICKEN SALTIMBOCCA WITH SPINACH - BIGOVEN
From bigoven.com
CHICKEN SALTIMBOCCA RECIPE WITH WILTED GARLIC SPINACH FROM JOHN ...
From rachaelrayshow.com
CHICKEN SALTIMBOCCA RECIPE - LIDIA BASTIANICH | FOOD
From foodandwine.com
CHICKEN SALTIMBOCCA RECIPE AN ITALIAN CLASSIC - CHEF DENNIS
From askchefdennis.com
RECIPE: CHICKEN SALTIMBOCCA AND SPINACH PAPPARDELLE
From youtube.com
WORLD BEST PASTA RECIPES: CHICKEN SALTIMBOCCA WITH SPINACH …
From bestpastafood.blogspot.com
CHICKEN SALTIMBOCCA | ITALY | RICARDO
From ricardocuisine.com
CHICKEN "SALTIMBOCCA" WITH BEANS AND SPINACH - WOMAN'S DAY
From womansday.com
CHICKEN SALTIMBOCCA WITH SPINACH AND POTATOES | KITCHN
From thekitchn.com
INVENT YOUR PERFECT CHICKEN SALTIMBOCCA | INVENT YOUR RECIPE
From inventyourrecipe.com
CHICKEN SALTIMBOCCA WITH SPINACH AND PENNE PASTA RECIPE
From cdkitchen.com
VEAL SALTIMBOCCA RECIPE WITH SPINACH - THERESCIPES.INFO
From therecipes.info
CHICKEN SALTIMBOCCA WITH WILTED SPINACH - RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN SALTIMBOCCA WITH FRESH PASTA RECIPE | CHATELAINE
From chatelaine.com
10 BEST CHICKEN PAPPARDELLE RECIPES | YUMMLY
From yummly.com
CHICKEN SALTIMBOCCA - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
CHICKEN SALTIMBOCCA - PROSCIUTTO AND SAGE - SIP AND FEAST
From sipandfeast.com
CHICKEN SALTIMBOCCA - INSPIRED CUISINE
From inspiredcuisine.ca
10 BEST CHICKEN SALTIMBOCCA WITH PROSCIUTTO RECIPES - YUMMLY
From yummly.com
ULTIMATE SALTIMBOCCA SAUCE THAT JUMPS IN YOUR MOUTH
From lakesidetable.com
CHICKEN SALTIMBOCCA WITH SPINACH : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY CHICKEN SALTIMBOCCA (WITH A SPIN) - SAVORY SPIN
From savoryspin.com
CHICKEN SALTIMBOCCA WITH SPINACH AND POTATOES - LOW SODIUM …
From skipthesalt.com
CHICKEN SALTIMBOCCA SIDE DISH - THERESCIPES.INFO
From therecipes.info
CHICKEN SALTIMBOCCA INA GARTEN: 7 AUTHENTIC HEALTHY NUTRITION
From yamichicken.com
CHICKEN SALTIMBOCCA RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
LIDIA BASTIANICH | CHICKEN SALTIMBOCCA RECIPE, CHICKEN SALTIMBOCCA ...
From pinterest.ca
CHICKEN SALTIMBOCCA RECIPE | EATINGWELL
From eatingwell.com
CHICKEN SALTIMBOCCA WITH GARLIC SPINACH | EASIEST METHOD!
From youtube.com
SALTIMBOCCA RECIPE WITH CHICKEN & ARTICHOKES
From butterandbaggage.com
CHICKEN SALTIMBOCCA WITH SPINACH RECIPE
From recipeschoice.com
CHICKEN SALTIMBOCCA RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #meat
You'll also love