Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this amazing dish was found in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete.
Borrowed from Italian saltimbocca, univerbation of saltare (“to leap”) + in (“into”) + bocca (“mouth”). The name, as many of you probably already know, means ‘leap into the mouth’, a reference to how very good they really are.
This delicious chicken dish is a collaboration with Stephanie of Ginger Snap Kitchen. Be sure to check out her gorgeous channel and be inspired of her scrumptious dishes. Her channel link is:
Ingredients:
2 Chicken breasts
4 slices Prosciutto
14 Sage leaves (4 for prosciutto; 3 for sauce; 7 for crispy garnishing)
2 cloves Garlic
1 cup White Wine (substitute)
½ cup Chicken stock
2 Tbsp Butter
Olive oil
½ cup Flour
Pepper
White Wine Substitute:
½ cup Chicken stock
1 Tbsp Balsamic vinegar
¼ cup Apple juice (or Cranberry juice)
¼ cup Apple cider vinegar
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MUSIC:
Mourning Dove – Zachariah Hickman
Italian Morning – Twin Musicom
By YouTube Audio Library
VIDEO:
View of Green Meadows
pexels-pat-whelen-5737314
Video by Pat Whelen from Pexels
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