CHICKEN SALTIMBOCCA

Last winter I made America’s Test Kitchen’s version of chicken saltimbocca, and, not surprisingly, it was stellar.  Even so, I tweaked the recipe, using whole wheat flour instead of all-purpose and extending the sauce because we both felt there just wasn’t enough.  I also rolled the chicken instead of keeping it flat.  

Chicken saltimbocca is becoming a go-to recipe for me because it’s so easy and so delicious.  The combination of sage, salty prosciutto and chicken is great by itself, but when you add a mushroom sauce that’s infused with wine, chicken broth and lemon juice, it becomes a plate licker.

Lately, I’ve been buying Smart Chicken, a brand that utilizes air chilling without brining the chicken or adding water.  That means, ounce for ounce, you get more chicken for your money, since there's less shrinkage, but the downside is that the chicken is less tender and dries out more quickly.  So I brine it to ensure tenderness, moistness and extra flavor.  I brine the whole batch, freeze what I’m not using right away and cook the rest. 

Chicken Saltimbocca Adapted from America’s Test Kitchen Rating:  10 out of 10 Click for PRINTABLE PAGE

BRINE: 3 cups tap water 3 Tbsp. Morton kosher salt 3 Tbsp. honey or sugar 2 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 1 large garlic clove, smashed 1 green onion, sliced 1/2 lemon, chopped or sliced, then squeezed 2 large boneless chicken breasts (1/2 lb. each) In large bowl, combine water, salt and honey.  Stir to dissolve.  Pour into gallon-size resealable plastic bag.  Add thyme, rosemary, bay leaf, garlic, green onion and lemon with juice.  Stir to combine.  Add chicken; seal bag; refrigerate 1 hour.  Rinse chicken and pat dry with paper towels.  Cut each chicken breast in half horizontally, then  pound with meat mallet to an even thickness.  (I'm not so good at doing this.  I always cut the tender off first and pound that thin, then cut the rest of the breast in half, winding up with 3 cutlets per breast.) SALTIMBOCCA: 1/2 tsp. Morton kosher salt  3/4 tsp. white pepper, divided 1-1/2 tsp. finely chopped fresh sage leaves 4 thin prosciutto slices 1/4 cup white whole wheat flour, or whole wheat flour 4 Tbsp. unsalted butter, divided  1 Tbsp. extra-virgin olive oil 1/2 lb. mushrooms, sliced 3/4 cup drinking-quality white wine 1/2 cup low-sodium chicken broth 1 tsp. fresh lemon juice 2 Tbsp. chopped fresh parsley Sprinkle chicken cutlets lightly with about 1/2 tsp. salt and 1/4 tsp. pepper.  Divide sage evenly among the cutlets, then top each with 1 slice of prosciutto, trimming meat to fit.    Spread 1/4 cup flour onto a sheet of waxed paper.  Roll up each cutlet like a jelly roll and roll around in flour.  Lay each cutlet seam-side down on waxed paper.  In a medium heavy skillet (cast iron is great), using medium-high heat, melt 2 Tbsp. butter and 1 Tbsp. olive oil till sizzling.  Brown the cutlets on all sides, about 10 minutes.  Transfer chicken to plate and cover to keep warm.  Add mushrooms to pan and cook till starting to brown, about 5 minutes.  Stir in wine; cook till it bubbles.  Stir in broth, remaining 1/2 tsp. white pepper and lemon juice and cook till reduced and just slightly thickened, about 5-7 minutes.  Taste to adjust seasoning, adding additional salt, if necessary.  Stir in remaining 2 Tbsp. butter, the chicken cutlets and any residual juices.  Cover, reduce heat, and cook 10-15 minutes, or till chicken is cooked through.   Garnish with chopped parsley.  Yield:  4 servings