Growing up in my family of outstanding Italian cooks (and being a pretty mean Italian cook myself!) I recognized this recipe as having all the combination of ingredients for a take on a great Italian dish, Chicken Saltimbocca. Sad to say, both hubby and I were pretty non-impressed. First, let me say I made the recipe with no changes so I could be fair in my review. That said, because the chicken basically "poaches" in all that liquid, it turned out moist and tender-a good thing! However, because the chicken basically "poaches" in all that liquid, the chicken had no color, so it was pretty anemic looking-a bad thing. The pan "juices," which should be thick and velvety, were instead watery. Blechh. The flavor of the chicken was bland, lost to the overpowering, rather than subtle, flavor of rosemary. Yet, this recipe does have potential, with minimal changes. Salt and pepper the chicken. Sprinkle with a LITTLE minced garlic and a LITTLE chopped rosemary, then roll up with the the prosciutto and cheese as the recipe directs. Brown the chicken, in a little olive oil over pretty high heat, about two minutes on each side until golden. Then, add all the liquid to the pan, scraping up the brown bits, and continue to cook until the liquid is reduced to about half, another several minutes or so. Swirl in a couple tbls. of butter. Serve the chicken drizzled with some of the reduced liquid, and insert a sprig of rosemary for a nice presentation. Mmm, bravo!
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