Guy Fieri's Chicken Saltimbocca | Food Network
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Published 2023-06-04
#GuyFieri #FoodNetwork #ChickenSaltimbocca
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Fieri'd Chicken Saltimbocca
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley
Directions
Begin by turning the oven to 350 degrees F.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.
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Guy Fieri's Chicken Saltimbocca | Food Network
• Guy Fieri's Chicken Saltimbocca | Foo... …
All Comments (21)
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My husband makes the most amazing saltimbocca. Men who cook rock n roll.
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One of my all time favorite dishes… I’d house a whole tray of this right now
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Guy is so charismatic, i could listen to him talk about how news papers are made and i would probably be into it.
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Veal Saltimbocca was my go to dish when eating out in the 80’s and early 90’s. It’s one of my favorite sauté dishes ever.
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I never knew this was what I was really making 😳 I've been making a copycat version of Johnny Carino's chicken Milano since like 2000 or 2001 and I'd serve it over a bed of farfalle pasta with bacon bits, diced red bell pepper, capers and sliced cremini mushrooms covered with homemade Alfredo sauce. I leave the breasts uncut, bake them about ⅔, cover them with 2 or 3 layers of prosciutto, put them back in the oven until the prosciutto starts to crisp and then cover them with provolone and bake until the cheese starts to melt. It's amazing and stressful to cook for a bunch of people but I pulled it off for Christmas and 15 guests. My shining moment LOL oh and I baked an Alfredo based spaghetti pie to go along with it.
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imagination and execution are so important, the yin and yang of what you do.
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Very excited to try this! We see Guy host so many shows but don’t forget he is an amazing chef himself! Hunters Hero’s are the best meatballs ever, and the Turkey Enchiladas are my absolute favorites that I make all the time!
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Hi there Guy,. I remember the day you auditioned for Food Network competition and won it. I know then, you were destined for greatness. Every thing you turns into gold. Wish you all the success. What is your secret for success? Is it the bleached hair????
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Damn, look at that kitchen....is that indoor-outdoor? I could live my whole life in there.....❤❤❤❤
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I tried this last night for my grandson and his wife. They loved it and she wants me to make it again. I'm going to send her the recipe because she is a great cook and also works at a facility where she is a cook and wants to make it for the seniors there. Thanks for Guy for sharing one of your recipes.
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I’ve been a chef for 25 years and I can attest that plastic wrap is the most frustrating kitchen necessity in existence.
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Love watching you cook chef! Thanks for your support of Bay Area first responders!
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You are the man Guy! Love your outdoor kitchen!!
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This was RIGHT on! Used chicken thighs. No need to flatten them. Added capers and a splash of heavy whipping cream to the sauce. 8 year old boy loved it.
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Thank you Guy. I doubt that you read this but you are one of my favourite teachers on Food Network. Some FN chefs/cooks just want to show of their recipes but you want us to actually make it. Appreciate your enthusiasm and love for food. Anyone who cooks for their family can surely relate.
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This is now our favorite chicken dish. The sauce is the best.
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Love you Guy! Humboldt County and Santa Rosa Rule!
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I love his energy!!!!
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😱😳 OMG! This looks so delicious 😋🤤! Mouth watering dish! I would love to give this a try!
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I make it quite often omg though this looks amazing! Gonna try it! And love how you mention your kids all the time. A trick I learned is always put a tea towel on the pan ‘s handle when remove from oven works well
