Saltimbocca Chicken Breasts With Sage Pan Sauce Over Creamy Arugula Pasta

5 02 2012

In Italian, saltimbocca literally means to “jump in the mouth.” And the combination of prosciutto, provolone cheese and sage are just that delicious! The pasta with greens compliments the classic flavors of saltimbocca too. This meal doesn’t take as long as it may seem, but elicits a special feeling…great to make for date night!

Saltimbocca Chicken Breasts With Sage Pan Sauce Over Creamy Arugula Pasta

The following serve 2 (compliments of Cuisine For Two):

  • 2 boneless, skinless chicken breast halves (about 5 oz each)
  • Ground black pepper
  • 2 oz provolone cheese, cut into two sticks
  • 4 slices prosciutto
  • 1 tsp olive oil
  • 2 tsp unsalted butter, plus another 2 Tbsp butter, softened
  • 1 Tbsp minced shallots
  • 1/4 cup dry white wine
  • 1/3 cup low-sodium chicken broth
  • Juice of 1/2 lemon
  • 1 tsp minced fresh sage

For the pasta:

  • 4 oz dry angel hair pasta
  • 3 Tbsp heavy cream
  • 2 Tbsp grated parmesan cheese
  • 1 egg yolk
  • 1 tsp lemon zest
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • 1 cup torn arugula

Preheat oven to 400. Bring a pot of salted water to a boil to cook the pasta, cover the pot with a lid to speed up the boiling time.

Season chicken with pepper, cut a slit in each, then stuff with cheese. Wrap each breast with two overlapping slices of prosciutto. The slices I had were a little on the small side, so I ended up using three slices each.

Saute chicken in oil and 1 tsp butter in a nonstick skillet over medium-high heat. Cook, turning to brown all sides, 6-8 minutes total. Place chicken bundles on a rack set on a baking sheet; transfer chicken to the oven for 5 minutes to finish cooking. Remove chicken and let rest 5 minutes before serving.

When you put the chicken in the oven, work on the sauce. Saute shallots for sauce in 1 tsp butter over medium-high heat using the same skillet in which the chicken was browned. Cook until shallots are soft, about 1 minute. Deglaze pan with wine; simmer over high heat until liquid nearly evaporates. Add broth and lemon juice; simmer until liquid is reduced by half, about 3 minutes. Stir in 2 Tbsp butter and sage.

When you take the chicken out of the oven to rest, work on the pasta (your pasta water should be boiling by now). Cook the pasta in boiling water for about 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, pepper flakes, salt and pepper – then top with arugula. Drain the pasta and add it to the bowl. Toss to coat pasta with sauce and to wilt the arugula.

Place one chicken bundle on each of two plates; drizzle with sauce and serve alongside pasta.



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