Mains · Finnish

Chicken Saltimbocca

Name: Chicken Saltimbocca
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 2 tub chicken thigh fillets, unseasoned 300 g each; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp wheat flour; 0.5 pot of sage; 1 pkt Prosciutto di Parma ham 70 g; 2 tbsp butter; 2 rs Red Desire mini plum tomatoes on the vine 250 g each; 2 dl Episode Riesling 8%; 1 dl water; 0.5 tbsp chicken fond

This time, traditional Italian saltimbocca is made with chicken instead of veal. The chicken thigh fillets wrapped in Parma ham get their flavor from sage.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Season the chicken thigh fillets with salt and black pepper. Lightly coat the fillets in wheat flour.
2
Spread the Parma ham slices on a cutting board and place a few sage leaves in the middle. Place the chicken fillets on top of the sage leaves and wrap the ham around the chicken. Secure the ham slices with toothpicks if necessary.
3
Heat the butter (1 tbsp) in a frying pan. Brown the chicken on both sides. Transfer the chicken and washed vine tomatoes to an oven dish. Use the same pan to make the sauce without rinsing it, so you catch all the flavors from the pan.
4
Bake at 200 degrees for 20-25 minutes, until the chicken is cooked through and the tomatoes have softened slightly.
5
Add the white wine, water, fond, and a few sage leaves to the pan. Simmer over low heat, stirring occasionally, for 10-15 minutes until the liquid is reduced to about one third.
6
Towards the end of cooking the chicken, pour the pan juices that have formed in the oven dish into the pan with the sauce. Also add butter (1 tbsp) to the pan. Bring to a boil and simmer for a few more minutes. Spoon the pan sauce over the chicken.
7
Transfer the chicken and tomatoes to a warmed serving platter. Pour the rest of the sauce over the chicken or serve it separately. Garnish with sage.