How to Make Giada’s Chicken Saltimbocca | Food Network



Get the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-saltimbocca-recipe-1942157

Chicken Saltimbocca
Recipe courtesy of Giada De Laurentiis
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 servings
Level: Intermediate

Ingredients

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Directions

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.

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8 Replies to “How to Make Giada’s Chicken Saltimbocca | Food Network”

  1. For a cook who seems to pride herself on the "authenticity" of her Italian food, this version of chicken saltimbocca seems pretty unorthodox. The addition of cheese is not a problem, but: no sage, no wine, no butter? Why not leave out the prosciutto while you're at it? And what's with the spinach? That seems awfully passive-agressive. As with any weird dish, maybe it tastes good, but the aggressive perverseness of the recipe risks eclipsing any good flavor it may have.

  2. The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork.( Americans?????????? )

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