Saltimbocca Recipe

Prepare breasts

Pat the frenched chicken breasts dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Wrap with prosciutto and sage

Place two sage leaves on top of each seasoned breast, then wrap each breast with a slice of prosciutto so the sage is held against the meat. Lightly brush each wrapped breast with 1 tbs olive oil.

Vacuum-seal for sous-vide

Place each wrapped breast into a vacuum bag in a single layer. Add a small pat (about 1/2 tbs) of butter per bag for flavor. Vacuum-seal using a chamber or edge sealer. Alternatively use a zip-top bag and water displacement method to remove air.

Sous-vide cook

Preheat a sous-vide immersion circulator to 62.5°C (145°F). Submerge sealed bags in the water bath and cook for 1 hour 15 minutes to 1 hour 30 minutes for tender, juicy chicken. After cooking, remove bags from the bath and gently take breasts from bags; reserve any juices for sauce if desired.

Sear

Heat a large skillet over medium-high heat. Add remaining 1 tbs olive oil and 1 tbs butter. When foaming, sear each prosciutto-wrapped breast 30–45 seconds per side to color the prosciutto and warm through. Do not overcook—the chicken is already cooked. Transfer to a resting plate and tent loosely with foil.

Sauté aromatics & mushrooms

In the same skillet used for searing (wipe out if burnt, leave fond), add 2 tbs butter and 1 tbs olive oil over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they release moisture and brown lightly.

Deglaze & reduce

Increase heat to medium-high, pour in 3 tbs Gage Marsala and scrape up any browned bits. Allow the Marsala to reduce by about half (about 2 minutes). Add 3 tbs chicken stock and simmer 1–2 minutes.

Finish sauce

Lower heat to medium, stir in 2 tbs heavy cream and 1 tsp fresh thyme leaves. Simmer gently 1–2 minutes until slightly thickened. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper as needed. If you reserved juices from the sous-vide bags, whisk up to 1–2 tbs into the sauce for extra chicken flavor.

Keep warm

Keep the sauce warm over very low heat while you finish the risotto and rest the chicken.

Prepare stock & aromatics

Keep 3 cups of chicken stock warm in a saucepan over low heat. In a separate heavy-bottomed saucepan, melt 1 tbs butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook gently 1–2 minutes until translucent.

Toast rice & deglaze

Add 1 cup arborio rice to the shallot and stir 1–2 minutes until edges of grains look translucent and they smell toasty. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Ladle stock & stir

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing almost all liquid to be absorbed before adding the next. Continue this process for 18–20 minutes until rice is al dente and creamy. You may not need all the stock; adjust to desired texture.

Finish risotto

Remove from heat and stir in remaining 1 tbs butter and 1/2 cup finely grated Parmesan until melted and glossy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep covered and warm until plating.

Assemble saltimbocca

Spoon a generous portion of risotto onto each plate (about 3/4 cup). Place one prosciutto-wrapped chicken breast on top of each risotto bed.

Top with mushroom Marsala

Spoon the warm wild mushroom Marsala sauce over the chicken and around the risotto (about 2–3 tbs sauce per plate).

Finish & serve

Garnish with chopped fresh parsley and a lemon wedge if desired. Serve immediately.