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Chicken Breast "Saltimbocca" with Sweet Garlic

 

"The emotional content of garlic almost equals its culinary value."
~ Arthur E. Grosser

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Chicken Breast “Saltimbocca” with Sweet Garlic


Great American Food
by Charlie Palmer with Judith Choate, 1996, Random House, Inc.

Serves 6

“In the Roman fashion, saltimbocca is usually made with veal. Traditionally,
a veal scallop is sprinkled with chopped fresh sage, topped with prosciutto, and
then sautéed in butter and finished in a white-wine braise. If you wish, my
version could also be made with veal or even turkey scallops.”

2 1/2 to 3 pounds mixed hearty greens, such as mustard, beet, or chard
(see Note)
Coarse salt
18 fingerling potatoes (see Note)
12 cloves Roasted Garlic *
Six 6-ounce boneless, skinless chicken breast halves
12 fresh sage leaves
6 slices prosciutto
2 tablespoons vegetable oil
2 teaspoons cracked black pepper
3 tablespoons minced shallots
1/2 cup finely diced, peeled, and seeded tomatoes
3 1/2 cups chicken stock
2 tablespoons olive oil
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons roughly chopped fresh Italian parsley

* Roasted Garlic:  Garlic may be roasted whole, cut in half crosswise, or separated into individual cloves… Preheat oven to 200 degrees F. Tightly wrap garlic in aluminum foil. Place it on a small baking sheet in preheated oven. Bake for about 1 hour for whole bulbs, 30 minutes for halved bulbs, and 15 minutes for individual cloves, or until flesh is very soft and deep gold. Remove from oven and let rest until cool enough to handle. To remove garlic from the skins: Using a very sharp knife, crosswise and gently force “jam” out by pushing on the closed end. For individual cloves, use a very sharp knife to slit skin open on each clove. Gently force “jam” out of the whole. Discard skin.

Wash and dry greens. Place them in boiling, salted water for 2 minutes, or until just tender but still bright green. Drain and place in an ice-water bath to stop cooking and set the color. Drain and pat dry. Lay in a clean kitchen towel. Fold ends in and tightly twist to squeeze out all moisture. Remove from towel and roughly chop. Set aside.
Wash potatoes. Place them in salted water to cover in a medium saucepan over high heat. Bring to a boil. Lower heat and simmer for about 10 minutes, or until just tender. Drain and place in an ice-water bath to stop cooking. Drain and pat dry. Set aside.
Remove garlic from the skins and set aside.
Trim chicken of any fat or sinew. Place 2 sage leaves in the center of each breast half. Wrap a slice of prosciutto around the center of each breast, slightly overlapping the edges to seal. Using kitchen twine, tie the prosciutto in place.
Preheat oven to 150 degrees F.
Heat vegetable oil in a large, nonstick sauté pan over medium heat. Season chicken breasts with cracked pepper and lay in the pan. Cook, turning occasionally for about 12 minutes, or until breasts are well browned on all sides. Remove to a heatproof platter and lightly cover with aluminum foil. Place in the preheated oven to keep warm.
Return sauté pan to medium heat. Add shallots and sauté for 1 minute. Stir in the tomato and reserved garlic and sauté for 2 minutes. Add the stock and cook, stirring occasionally, for about 5 minutes, or until reduced by half.
While sauce is reducing, heat olive oil in another large sauté pan over medium heat. Add the greens and potatoes and toss to combine. Season to taste with salt and pepper and cook for 2 minutes, or until very hot. Remove from heat.
Whisk butter and parsley into reduced sauce. Taste and adjust seasoning with salt and pepper. Lower heat and keep warm.
Place an equal portion of greens in the center of each of 6 warm plates. Place an equal number of potatoes around the edge. Remove chicken from oven, clip and remove twine, and place a breast on top of each mound of greens. (If any juices have run onto the platter, pour them into the sauce and whisk to combine.)
Spoon equal portions of sauce over the top of each chicken breast. Grind some fresh pepper over each plate and serve immediately.

A Note from both of us:  Try to combine greens of compatible colors and shapes. A hint of red from beet or red chard adds interest to other greens.
If you can’t find fingerling potatoes, use the smallest new potatoes available.

Suggested Wine: A Barbaresco, such as that from Roagna

Featured Archive Recipe:
Emeril's Panéed Chicken Breasts with Carbonara
Emeril's Veal Saltimbocca
 

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