Double Post: Sort of Chicken Saltimbocca and Pup Blogging

Sort of Saltimbocca

A double post for you today!  Something for everyone.  First, my version of Chicken Saltimbocca.  Second, a view from this past weekend of Matti the Wonder Pup.

Regarding the chicken, no complaints on lack of authenticity please!  Most versions call for sage and prosciutto and are finished with a lemon and butter reduction.  This translation is quick and easy, and full of the season's flavorful herbs (I love how the tarragon, chives, and orange add some playfulness to the sage and lemon). 

Sort of Chicken Saltimbocca
3 6-8 ounce chicken breasts
3-6 thin sliced prosciutto, depending on size (the slices should wrap completely around chicken)
zest of one orange
zest of one lemon
lots of finely chopped fresh sage, tarragon, and chives
salt and pepper

Roll chicken in zest and herbs until coated well.  Wrap with prosciutto. 

Heat large pan over medium high heat.  Add several tablespoons olive oil.  Add chicken to oil and cook several minutes on both sides.  Move chicken to an oven safe dish and finish in 375 degree oven until internal temperature of chicken reads 155-160.   Remove from oven and let sit until internal temp reads 160-165, about 5 minutes.

Sauce:
1 shallot, diced fine
Juice of one orange
Juice of half a lemon
1/2 cup white wine (whatever you are drinking that night)
1/2 cup chicken broth or stock (optional)
1 tablespoon cold butter
salt and pepper

While chicken cooks in oven, add shallots to hot pan that was used to fry chicken.  Sauté until just soft, about 3 minutes.  Add juices and wine (and stock) and reduce to syrup.  Remove from heat and whisk in butter.  You can strain this if you want something refined, but I like to serve it with the good bits of shallots.  Serve over chicken.


And, for your enjoyment, Matti the Wonder Pup (possibly the most laid back 8 week old ever):