Cookit! Annie's Chicken Saltimbocca
Naples chef Annie Prizzi breaks down how ...
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842 Neapolitan Way, Naples, FL
NAPLES — Some of us learn by reading instructions. Some of us learn by watching a demonstration of the task. Offering two different methods of approaching a recipe, Annie Prizzi, executive chef at Tony C’s Place, 842 Neapolitan Way, Naples, prepares chicken saltimbocca for two at www.naples.com/videos. So grab your essentials and this recipe and head for your laptop to cook it.
Prizzi is a graduate of the Culinary Institute of America, Hyde Park, N.Y., and Simone Beck, Provence, France. She was the original chef at Windows on The World at the World Trade Center in New York and strongly believes in eating to live and the “slow food” concept of food production in ways that don’t harm the environment or health and using local foods and sustainable produce. She creates the gourmet dishes at its Italian market. Information: 331-8056
Her recipe today is for chicken saltimbocca, which in Italian means “jumps in the mouth,” referring to its outstanding flavor.
Annie’s chicken saltimbocca
6 ounce chicken breast
1 cup all-purpose flour
Salt and pepper to taste
¼ cup canola oil
4 tablespoons unsalted butter
1 bunch fresh sage
4 slices prosciutto de Parma
3 cups chicken broth
1 teaspoon ground sage
2 cups sweet vermouth
4 tablespoons extra virgin olive oil
1 pound baby spinach, washed
4 cloves garlic, roasted
1 large shallot, sliced
-- Pound the chicken breast. Add salt and pepper to the flour and dredge the cutlet. Save the flour, because you will be using later.
-- In a large sauté pan that is oven-proof, melt the butter and mix in the oil.
-- Place the fresh sage and prosciutto on both sides of the cutlet and dredge again in the flour.
-- Sauté the cutlet one minute on each side to brown.
-- Remove the cutlet from the pan and pat dry.
-- Add the chicken broth to the sauté pan and bring to a boil. Add the ground sage and two tablespoons of the flour to thicken the sauce. Reduce it down to a shiny sauce and add the vermouth.
-- Place the chicken breast back into the pan, cover and place in a 350-degree oven for eight to 10 minutes.
-- Sauté the shallots, garlic and spinach in extra virgin olive oil.
-- Cut the cutlet in half and place the spinach mixture on both halves, plate and serve.
-- Serves two.