Tuesday, 13 May 2014

Parsley, Sage, Rosemary and Thyme

Inspired by the Simon and Garfunkel song, Scarborough Fair. All herbs picked from the garden.

This dish is an adaptation of the Italian dish, Veal Saltimbocca, something I make when I can get good veal. I use Marsala for the sauce in preference to the dry white wine that is traditionally used. Looked in the fridge - no veal on hand but a tray of chicken thigh fillets and some prosciutto, so for dinner - Chicken Saltimbocca with Marsala Sauce and sauteed potatoes with herbs. This is a dish that can be easily made for one, a family or even a crowd.

Allow I chicken thigh fillet per person and 1-2 thin slices of prosciutto per person. The proscuitto needs to wrap around the thigh fillet, a long piece cut into two or two short pieces. I used some pesto butter from the freezer instead of plain butter for the sauce. Do not add salt, there is enough in the proscuitto.

Sauteed Potatoes with Herbs

Wash potatoes and dry, peel if desired

Cut into medium dice.

Heat a little oil in a non stick pan, add potatoes and cook over medium heat until cooked through and crispy and golden brown.

Turn off heat and scatter with chopped fresh rosemary and thyme.

Chicken Saltimbocca with Marsala Sauce

4 chicken thigh fillets, each fillet cut in half
4 long slices proscuito or 8 short
8 sage leaves per thigh fillet
1-2 cloves garlic, crushed
1/3 cup Marsala
2/3 cup water
1 tablespoon butter

put sage leaf on each piece of chicken

wrap the chicken with the proscuitto

pan fry until chicken is cooked through and proscuitto is crispy and golden brown on both sides, this will take approximately 15 minutes

Add marsala, garlic and water to pan, simmer for 10 -15 minutes until sauce has reduced

remove from heat, add butter, stir through until butter has melted.

serve chicken with a little of the sauce spooned over and garnish with chopped parsley

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