Nate and I normally don’t celebrate Valentine’s Day like that. One, Nate nor I are really the uber romantic type, and two, I honestly think you should show these nice gestures other days as well. You can’t limit showing your love to one day! lol Any who, Sunday I decided to make us a delicious dinner. I started back serving again on weekends (as if I have any extra time lol), and asked the chef for a really good chicken recipe. I wanted to try something new instead of cooking our usual favorite, Chicken Marsala. So, he told me to try a Saltimbocca. Continue to read to find out how I created this dish and how it turned out!

 

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I went online and searched for some recipes, and the majority of them all looked amazing, not to mention fairly easy to make. A good bit of them had cheese on it, which I figured I could remove the cheese for my non-cheese eating fiancé. Then, a good bit of them had Marsala style sauce that went on them, and remember I was trying to avoid making that dish, so I had to find a different sauce to top it with. I found something similar to a Piccata sauce, minus the cream.

Saltimbocca

with Lemon White Wine Sauce

  • 1 box fettuccine
  • 1 stick butter
  • 3/4 cup chick stock
  • 1 cup dry white wine
  • 2 large lemons
  • 3 large chicken breast (boneless)
  • olive oil
  • salt
  • pepper
  • sage
  • parsely
  • all purpose flour
  • baby bella mushrooms
  • prosciutto slices

  1. Slice the 3 chicken breast in halves

  2. I didn’t realize how small the pieces of sage were, I would use 1-2 if they are larger leaves, if not, a few won’t hurt.

  3. Add a slice of prosciutto over the chicken breast, sage side up.

  4. Pour flour to a large boil and add salt and pepper, then stir. Cover each breast in flour to give a light crispy layer.

  5. Melt half a stick of butter in a large skillet pan, and begin cooking the pieces of chicken until done.

  6. Begin boiling a pot of fettuccine noodles with olive oil, parsley, and a pinch of salt. Boil until tender.

  7. Take the two lemons, cut in half and juice them.

  8. In a medium size pan, begin sauteing the mushrooms in olive oil, with salt and pepper. Once golden brown, pour in the dry white wine and let it boil. Once boiling, add the lemon juice, chicken stock, other half stick of butter, and parsley to the pan and let simmer.

  9. Once the chicken and the white wine sauce is done, add the sauce to the pan of chicken and let it simmer to soak up the flavor. Then serve!

Over all the dish taste great! I was pleasantly surprised that I was able to whip this dish up! lol Nate enjoyed it as well, though he said I might have gotten heavy-handed with the salt. I usually don’t measure seasoning and spices, so handle with care. What are your Valentine’s Day plans? Have you ever tried Saltimbocca? Any experiences cooking a similar dish? Let me know in the comments below!

 

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