I belong to a group of wine bloggers that get together every second Saturday of the month to discuss wine pairings. The group is #WinePW and anyone can join in the conversation. Even if you don’t have blog, you can follow along with the chat at 11am EST and get some amazings wine and food pairing ideas.
This past get together had the theme of #SonomaStrong. I, of course, chose a Ferrari Carano wine. Their Fumé Blanc and paired it with Alfredo Spicy Sausage and Pasta. It was a great pairing. You can read that post and find the recipe here.
When I was reading my fellow bloggers’ posts, Cindy of GrapeExperiences, made chicken saltimbocca and it sounded so good, that I had to give it a try. As usual, I changed some stuff up to make it my own.
Chicken Saltimbocca
INGREDIENTS:
1/2 cup flour
salt and pepper to taste
4 chicken breast halves, boneless and skinless
1 tablespoon sage
4 slices prosciutto
olive oil to coat pan
1 1/4 cup vermouth
2 teaspoons lemon juice
2 tablespoons butter, cut
1 tablespoon minced, fresh Italian oregano
4 slices of swiss cheese
Directions:
1. Preheat convection oven to 425 degrees
2. Prepare chicken dipping station by putting flour into a deep bowl and pressing dried sage into chicken cutlets.
3. Coat chicken in the flour and put aside.
4. Pour enough olive oil to coat bottom of pan and heat. Cook chicken breasts until no longer pink inside and brown on the outside.
5. Remove from heat. Place on baking pan and put one piece of swiss cheese and one piece of prosciutto on each chicken.
6. Place in oven and cook until the cheese is melted and the prosciutto is crisp.
7. In the meantime, prepare the sauce. Over medium heat, stir the vermouth into the pan, scraping up the browned bits, and simmer until reduced to about 1/3 cup, Stir in the fresh lemon juice. Reduce heat to low and whisk in the butter and add the oregano.
8. Pour sauce over finished chicken and serve immediately.
I paired this dish with a 2016 Arrogant Frog Pinot Noir {Lily Pad Noir} that I received as a sample.
