Chicken Saltimbocca with White Wine Sauce

chickensaltimbocaVery reluctantly, I’m back from my week of culinary indulgence. I gorged myself while sipping on every delectable wine I could in Napa and Paso Robles, so it’s back to the kitchen (& the gym) I go.

I adore veal saltimbocca, but have greatly cut back my intake of red meat, even the lighter pink/milky white young beef that is veal.  With this recipe, I’ve kept the flavors, cut some of the fat by using a lean chicken breast, and even snuck in some vegetables.

Some saltimbocca ([saltimˈbokka]; Italian for jumps in the mouth) recipes are fried in olive oil and rely only on pan drippings for their sauce, which I find to be too dry, while others are covered in a heavy creamy – lemony sauce.  I like to use a combination of the preparation methods and a make a lighter wine based sauce with just a kiss of  lemon and cream to make the whole dish a little less guilt-inducing. #GirlsGoneWine

Chicken Saltimbocca with White Wine Sauce

  • 4 boneless skinless chicken breasts (4 oz each)
  • 4-8 thin slices of Prosciutto ham
  • 10 oz package frozen chopped spinach
  • 16 whole leaves fresh sage
  • 1/2 cup shredded Parmesan cheese
  • 3 TBLS olive oil
  • 1 TBLS all-purpose flour
  • 5 ounces artichoke hearts, quartered
  • 1/2 ounce capers
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1 cup low sodium chicken broth
  • 1 TBLS butter
  • 2 TBLS fresh lemon juice
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • freshly ground salt and pepper
  1. Pound the chicken breasts to flatten so they are all roughly the same thickness (3/8 to 1/2 inch).  Lightly salt and pepper.
  2. Squeeze the thawed, frozen spinach to remove the excess water.  In a small bowl, toss the spinach with salt & pepper and 1 tablespoon of oil to coat.
  3. Sprinkle flour on one side of first chicken breast and place flat on your work surface.
  4. On one half of the unfloured side of the chicken, spread 1/4 of the spinach in an even, thin layer. Sprinkle 1/4 of the Parmesan cheese over the spinach and fold the empty side of the chicken over the filled side. chickensamb
  5. Wrap the sliced Prosciutto around the floured side of the chicken, placing leaves of sage between the chicken and the ham as shown.
  6. Follow same steps with remaining chicken breasts until all 4 are ready to cook.
  7. 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.
  8. Add the butter. When it melts add the wine and lemon juice and scrape the browned bits off the bottom of the pan with a wooden spoon.
  9. Add the cream, chicken broth, artichoke hearts and bring to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
  10. Prepare your Angel Hair pasta while the chicken is simmering.
  11. Remove the chicken & artichoke heart pieces from the pan and cover to keep warm.
  12. 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.
  13. Serve the chicken breasts on a bed of Angel Hair pasta topped with the reduced sauce and garnish with capers if desired.

Enjoy with a chilled glass of the wine you used to make the sauce. #ThisGirlLovesToEat

Smashed Blackberry Goat Cheese Toasts

Getting ready to have the #GirlsGoneWine over for a Tuesday night #SipSnackAndChat and came across the picture for this dreamy goat cheese #WryToast that just screams to the #WesterlyWineOhs, “Serve me with Westerly Red wine.”

Total prep time is 20 minutes, which makes this an easy weekday treat, plus the jam portion makes enough to feed a crowd and keeps in a sealed container in the refrigerator for two weeks, if you can leave it there that long. 😉

I made a couple of minor adjustments to the original recipe, but nothing drastic.

Smashed Blackberry Goat Cheese Toasts

  • 1 1/2 cups blackberriesBlackberry-Toasts
  • 1/2 cup blueberries
  • 1 tsp freshly grated orange zest (I added this)
  • 1 tsp vanilla (I substituted 1 tsp Grand Marnier® liqueur)
  • 1 1/2 tbsps sugar
  • 3 tbsps water
  • 1 – 2 tsps cornstarch, sifted
  • French Baguette, sliced
  • 8 oz goat cheese (More or Less depending on how many you are serving)
  • fresh mint to garnish

DIRECTIONS:

  1. In a medium saucepan combine the blackberries, blueberries, vanilla (Grand Marnier®), sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed. (I removed from the heat so that the jam would cool and thicken)
  2. Meanwhile, toast the sliced baguette on a baking sheet in the oven as desired.  I made mine crispy but not crunchy.
  3. When ready, smear each slice with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!

*add 1 tsp if you want the blackberries more runny, 2 tsps for a thicker texture!

Thankfully the freezer section is stocked with plenty of bagged blueberries, blackberries, and now even a mixed berry with pomegranate option that can make prepping this recipe easy and as easy to change as picking a different bag of frozen fruit! #GirlsGoneWine