Saltimbocca is Italian for jumps in the mouth. And it’s so tasty that it literally jumps in your mouth.
Ingredients (serves 4):
300 g risotto rice
1 tablespoon olive oil
7 dl chicken stock
20 g dried porcini mushrooms
2 dl white wine
75 g butter
1 tablespoon finely chopped parley
40 g parmesan cheese
1 tablespoon sour cream
4 chicken filets
Salt, pepper, 4 thin slices of Parma or Prosciutto ham
1.Heat the olive oil on medium heat in a sauce pan. Fry the rice with and the onion.
2.Warm the chicken broth in a sauce pan and add the mushrooms and let it simmer for a few minutes with the broth.
3. Add 1/2 cup broth, and some wine to the rice, and stir until the liquid is absorbed. Continue adding broth (1/2 cup at a time) and wine, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Cut the chicken filets almost in half and fold it out like a butterfly . Press the filet gently down. Season with salt and pepper on both sides. Add some sage leaves on one side, add a slice of prosciutto ham on top. Close the filet and coat the chicken with semolina flour.
5. Pre heat the oven to 170 C. Fry the chicken in a frying pan until it is golden. Add the chicken to a ovenproof dish, cook for about 35 minutes or until the chicken is cooked.
6. Add some beef stock or marsala wine to the frying pan. Bring the liquid to a full boil and then reduce the heat so it is simmering (usually a medium to medium high heat). Wait to season. It is tempting but don’t season until it is completely reduced. Its flavor will increase in intensity as it reduces so do not add more seasoning until it is done. Add some butter.
7. Remove chicken from the oven. Add some risotto to a plate, add some butter, grated Parmesan , sour cream and some parsley. Cut the chicken filets into slices and add on top of the risotto. Finish of with some of the reduced beef stock. Serve straight away!