Gluten Free Saltimbocca

by | Recipes

My husband and I were introduced to this amazing dish on one of our trips to Italy while we were visiting our sister, Chetan. As we were looking over the menu, and one of us mentioned that it sounded so good, Chetan told us that the word, ‘Saltimbocca’ translates to “leap or jump into your mouth!” In other words, this dish is so incredibly good that the dish wants to jump into your mouth so that you too can enjoy and love this dish! Since then, this dish has been my husband, Nirish’s favorite dish, and when it is a special occasion, this is the dish that my husband always requests. Try it for yourself and you too will see why this dish wants to jump into your mouth! (Please note: prosciutto is salty by itself and some are more salty than others, so use your salt sparingly, you can always add more to taste once cooked!)

Gluten Free Saltimbocca

Ingredients:

4 – 6 Boneless Chicken Breasts

Salt (Remember previous comment regarding salt.)

Pepper

Vedam’s Seasoning Blend

Vedam’s Chicken Seasoning Blend

2 – 3 Fresh Sage Leaves per Chicken Breast

4 – 6 thin sliced Prosciutto ( 1 slice per chicken breast)

4 tbsp Gluten Free All Purpose Flour Blend

1/4 tsp Salt (Remember previous comment regarding salt.)

1 tsp Pepper

1 tsp Vedam’s Seasoning Blend

1 tsp Vedam’s Chicken Seasoning Blend

1 large Onion (diced)

4 tbsp Olive Oil (maybe more)

4 tbsp Butter (maybe more)

8 oz Baby Bello Mushrooms

1 tsp Garlic (minsed)

1 – 1 1/2 cups Chicken Stock

1/2 cup Marsala Wine

4 oz Fontina Cheese (sliced)

 

Directions:

  1. If your chicken breasts are large, you may want slice each breast through the center (lengthwise) of the breast so that the breast meat is thinner and cooks easily.
  2. Liberally spice both sides of chicken breast with salt, pepper, Vedam’s Seasoning Blend, and Vedam’s Chicken Seasoning Blend.
  3. Place 2 – 3 fresh sage leaves onto each chicken breast, and then wrap each breast with a thin slice of prosciutto. Using your fingers, press the prosciutto and sage leaves to adhere to breast. (Please note: these steps can be done hours, or even the day before and refrigerated. If done, remove from fridge at least 1 hour before you continue with next steps.
  4. When you are ready to begin to cook your meal, mix Gluten Free All Purpose Flour Blend, salt, pepper, Vedam’s Seasoning Blend and Vedam’s Chicken Seasoning Blend thoroughly in a small/medium bowl,.
  5. Using a small sifter, sift about half of flour blend mixture onto both sides of chicken, reserving the remaining flour blend to be used later. Leave floured, seasoned chicken breast on counter as you move on to next steps.
  6. Place 1 tbsp each of olive and butter into a large skillet, and begin to sauté diced onions on low heat with a dash of salt. While onions are cooking, clean and slice baby bello mushrooms. Add mushrooms to onions and continue to sauté for another 8 – 10 minutes, adding minced garlic towards the end, so you don’t scorch garlic. When done, remove onions and mushrooms into a bowl and set aside.
  7. Put remaining olive oil and butter into skillet and place seasoned, floured chicken breasts into skillet. Cook each side about 3 – 5 minutes, until lightly browned on both sides. When chicken has been browned on both sides, remove chicken from skillet, place on a plate and set aside. If needed, fry chicken in 2 batches as not to crowd chicken in skillet.
  8. In a bowl, mix remaining seasoned flour blend and chicken stock and marsala wine. Add this mixture to skillet, and using spatula, scrape all the ‘brown bits’ off the bottom of skillet.
  9. Add chicken, onion and mushrooms back into skillet. Cover and let simmer a few minutes. Using a thermometer,  chicken is done when internal temperature reaches 160 degrees. When chicken is done, place fontina cheese slices onto chicken and allow cheese to melt.
  10. When ready to serve, place chicken breast onto plate, top with onion and mushroom and saltimbocca gravy, and serve.

Gluten Free Saltimbocca

Ingredients
  

  • 4 - 6 Boneless Chicken Breasts
  • Salt Remember previous comment regarding salt.
  • Pepper
  • Vedam’s Seasoning Blend
  • Vedam’s Chicken Seasoning Blend
  • 2 - 3 Fresh Sage Leaves per Chicken Breast
  • 4 - 6 thin sliced Prosciutto 1 slice per chicken breast
  • 4 tbsp Gluten Free All Purpose Flour Blend
  • 1/4 tsp Salt Remember previous comment regarding salt.
  • 1 tsp Pepper
  • 1 tsp Vedam’s Seasoning Blend
  • 1 tsp Vedam’s Chicken Seasoning Blend
  • 1 large Onion diced
  • 4 tbsp Olive Oil maybe more
  • 4 tbsp Butter maybe more
  • 8 oz Baby Bello Mushrooms
  • 1 tsp Garlic minsed
  • 1 - 1 1/2 cups Chicken Stock
  • 1/2 cup Marsala Wine
  • 4 oz Fontina Cheese sliced

Instructions
 

  • If your chicken breasts are large, you may want slice each breast through the center (lengthwise) of the breast so that the breast meat is thinner and cooks easily.
  • Liberally spice both sides of chicken breast with salt, pepper, Vedam’s Seasoning Blend, and Vedam’s Chicken Seasoning Blend.
  • Place 2 - 3 fresh sage leaves onto each chicken breast, and then wrap each breast with a thin slice of prosciutto. Using your fingers, press the prosciutto and sage leaves to adhere to breast. (Please note: these steps can be done hours, or even the day before and refrigerated. If done, remove from fridge at least 1 hour before you continue with next steps.
  • When you are ready to begin to cook your meal, mix Gluten Free All Purpose Flour Blend, salt, pepper, Vedam’s Seasoning Blend and Vedam’s Chicken Seasoning Blend thoroughly in a small/medium bowl,.
  • Using a small sifter, sift about half of flour blend mixture onto both sides of chicken, reserving the remaining flour blend to be used later. Leave floured, seasoned chicken breast on counter as you move on to next steps.
  • Place 1 tbsp each of olive and butter into a large skillet, and begin to sauté diced onions on low heat with a dash of salt. While onions are cooking, clean and slice baby bello mushrooms. Add mushrooms to onions and continue to sauté for another 8 - 10 minutes, adding minced garlic towards the end, so you don’t scorch garlic. When done, remove onions and mushrooms into a bowl and set aside.
  • Put remaining olive oil and butter into skillet and place seasoned, floured chicken breasts into skillet. Cook each side about 3 - 5 minutes, until lightly browned on both sides. When chicken has been browned on both sides, remove chicken from skillet, place on a plate and set aside. If needed, fry chicken in 2 batches as not to crowd chicken in skillet.
  • In a bowl, mix remaining seasoned flour blend and chicken stock and marsala wine. Add this mixture to skillet, and using spatula, scrape all the ‘brown bits’ off the bottom of skillet.
  • Add chicken, onion and mushrooms back into skillet. Cover and let simmer a few minutes. Using a thermometer,  chicken is done when internal temperature reaches 160 degrees. When chicken is done, place fontina cheese slices onto chicken and allow cheese to melt.
  • When ready to serve, place chicken breast onto plate, top with onion and mushroom and saltimbocca gravy, and serve.

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