May 9, 2012

Chicken Saltimboca is a dish that is served on Mother’s Day in the Russo household. Anthony Russo, from Russo’s New York Pizzeria/Russo’s Coal-Fired Italian Kitchen, and his mother Gabriella show food radio talk show host Cleverley Stone how to prepare it and they share their recipe with us.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Chicken Saltimbocca
Source: Anthony Russo, Russo’s New York Pizzeria/Russo’s Coal-Fired Italian Kitchen

Ingredients
1 oz. (v) Garlic Sauce Pinch Fresh Italian Parsley, finely chopped
2 ea. Prepared Chicken Breast (3 oz. ea.) 2 oz. (w) Fresh Spinach, finely chopped
1 slice Prosciutto, very thin 3 oz. (v) White Wine (Pinot Grigio)
2 slices Provolone Cheese 2 oz. (v) Chicken Stock
Pinch Iodized Salt 1 Tbsp. Roux
Pinch Black Pepper, coarse ground 4 oz. (w) Cooked Pappardelle Pasta
Pinch Dried Oregano 1 ea. Basil Sprig

Directions
1. In a hot sauté pan over high heat, cook garlic sauce until the garlic is lightly golden.
2. Place chicken breasts into the pan and sear both sides (approx. 1 1/2 minutes).
3. Top chicken with prosciutto, spinach, and provolone cheese.
4. Add salt, pepper, oregano, parsley, white wine, and chicken stock. Cook for 1 minute.
5. Add chicken stock and roux, mix thoroughly and cook until sauce coats the back of a spoon (approx. 1 1/2 minutes).
6. Cover with another sauté pan and cook until spinach wilts and cheese melts (approx. 1 minute).
7. In a pot of boiling water over high heat, cook the pasta for 30 seconds.
8. Add pasta to the sauce beside the chicken in the sauté pan and toss to evenly coat.

To Plate:
Mound the pasta high on one side of the plate.
Place the chicken breasts on the plate, shingled, leaning against the pasta.
Spoon remaining sauce over the chicken and pasta.
Place a basil sprig in the center of the pasta.