Chicken Saltimbocca.
We have this chicken breast
that we've pounded out nice and thin.
I've seasoned it with salt and white pepper.
You can use black pepper
and I'm taking prosciutto
and I'm pressing it on top of the chicken.
But I mean you portioned that, right,
so you wouldn't cross contaminate?
Yes, beforehand, I portioned it before
I even touched the chicken,
before I even looked at the chicken.
Before the chicken even came in the house,
I took out the appropriate amount of toothpicks,
which is two per chicken.
Two sage leaves.
It's actually four,
well, no, you're right, it's two per chicken.
Four for full breasts, but yeah.
And then like as much ham as you need
to cover a chicken per chicken.
Okay.
Set that all up.
You have to thread-
This did make you nervous, I have to say.
You have to thread a toothpick
through a sage leaf, through the ham,
through the chicken and back underneath
so it all stays put together while you cook it.
Oh, my God,
he's cooking and sewing at the same time.
It's like a sewing project like home ec class,
which I don't even know if they have anymore.
Look at that.
If I can do that, anyone can do that.
So here we are dredging the chicken.
I don't wanna do too much.
Shake off all your excess.
Shaking off the excess.
Ham and sage side down because you want that-
Crispy-
Ham and sage to adhere, crisp up
and not fall off.
Our chicken is all done.
We did it in two stages, three pieces each,
just not to crowd the pan.
We're going to put this in the oven
just to keep it warm.
So we just got a clove of garlic here.
We're gonna kind of smash it up a little bit.
Chop it up a little bit.
You can just start on your smash, too
and swirl it out, but whatever.
We're gonna smash and swirl,
swirl and smash.
Uh...
Now we're gonna add.
You're- Butter.
Yes.
I'm trying not help you, but it's very difficult.
Mm, butter good.
Now swirl, right, swirl the pan so your-
Swirl the pan.
Or whisk. Look at this swirl.
Or you can use a whisk.
Combine all that.
I can use a whisk, I'm allowed.
You're picking up
that little bit of flour solid, the drippings.
You're making a little bubbly roux.
And kind of deglazing.
Yeah.
Wouldn't that be called deglazing?
Well, 'cause there's a little bit
of flour residual in there, too,
it's like a very loose roux.
It's a thickening thing.
A thickening agent, correct.
Now I'm gonna add some alcohol to it.
You want Marsala or white white wine, pick.
Pick your- You know what?
I'm gonna try a white wine. Go with the white wine.
Why not?
Nice, light crisp.
(pan sizzling)
A splash of white wine, yep.
Smells great, huh?
Honey-
Sure, you can add stock,
that'll buy you some time
and then let that reduce,
a little splash of stock.
What, like a third, half cup of each?
A third of a cup. Okay.
Great, and now just let
that bubble and hang out.
You know what's great?
This is a one-pan dish.
You're only making one dirty pan.
Well, if you platter the chicken,
then you could cook the spinach in the same one.
But you actually have two pans 'cause I'm looking at it.
Well, this is for spinach.
Grating in garlic to some olive oil, EVOO,
which I have in the pan, which is hot.
Now we're gonna add some lemon zest
So we're using the juice of a lemon later on
in this same recipe.
So why waste the skin.
This is what, a pound of spinach?
A little shy, but yeah, about that.
But this is 99.999 percent water.
Right.
So it's gonna- Wilt down to nothing, right.
To nothing, but you kind of gotta-
Do it in stages.
A little bit at a time.
I'm gonna season this spinach with
I'm gonna do the salt and white pepper,
just to be-
Okay.
The same that we're doing with the chicken.
I have taken out the toothpicks.
No more toothpicks 'cause those don't taste so good.
(Rachael laughing)
And the chicken is back in where the sauce is
and I have just made sure to spoon
the sauce over the chicken.
Delightful.
God, that's gonna be good.
All right, it looks beautiful.
Why don't you just put it on the trivet like that,
I wouldn't even.
You know what?
We're gonna serve it right out of this thing.
You gotta keep it easy.
So now we are going to hit the spinach
with a little bit of freshly ground nutmeg.
And, of course, we've got this lemon.
We already added in the lemon zest,
So I got this lemon
without a skin left, so I may as well use the juice.
(jingling music)