Wednesday 16 July
We are very open-minded about what can go into saltimbocca, and this is an example.
We were inspired by the fact that we had some leftover prosciutto from Saturday, and that our sage plant, which was almost killed by the winter's cold, still has a few stems that live and will regrow. So what if there was no cheese...there was cream! And so what if we didn't want to debone the chicken breasts and stuff them...it will still be good if we throw them on top!
So we pre-sizzled those sage leaves and torn-up shreds of prosciutto, and set them aside. Seasoned the bone-in chicken breasts, sautéed them in butter and oil on both sides, then added a little white wine, covered the pan, and turned the heat down so the breasts would braise for around 15 minutes. Then flipped the breasts so they were bone side down, and braised for another 5 minutes.
When they were done, we put them on a warm plate. Scraped up the pan liquids, added cream, and stirred and cooked to make the sauce. At last, poured it over the chicken, and adorned it with the prosciutto and sage leaves as a final saltimbocca touchOh, and in the intervals we sautéed some sliced zucchini with garlic, as a side dish.