You’ve probably realized I’m not much of a sauce person by the paucity of sauced dishes on FOODalogue. But sometimes a dish just screams for a sauce. A skinless chicken breast is one. Even with a juicy stuffing, it can be dry (though somehow these turned out quite moist).
Saltimbocca (translated to ‘hop in the mouth’) is a classic Roman dish, originally made with thinly sliced veal. But it can easily be done with pork or chicken as I did. The porcini sauce I made definitely helped it to hop in my mouth, bite-after-bite.
I followed my instincts (instead of a recipe). No surprise there, right?
The Sauce. Dried porcini mushrooms were reconstituted in hot chicken broth (about 3/4 cup) and then sauteed with shallot in olive oil. The rehydrating liquid was added and when that reduced a little, I added a pat of butter, a splash of Vermouth and a little no-fat half + half.
Chicken Saltimbocca. After splitting the chicken breast, I pounded and seasoned it and then filled it with fresh spinach that had been sauteed with garlic and sun-dried tomatoes. I also layered in a nice slice of fontina cheese.
[Note: One of the pitfalls of not using a recipe is that you sometimes forget things. Saltimbocca generally calls for a piece of proscuitto in the stuffing. I had it, but I forgot to add it. Frankly, I didn't really miss it.]
The chicken was baked at 350 degrees, sliced, sauced and enjoyed. 
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I gotta get my hands on some porcini, I could eat them soaking in your broth concoction!
That looks perfectly cooked, seasoned, and that broth!
Lovely sauce Joan. I’m a big sauce person and I agree with you, some dishes just scream for it.
Sam
I’m not a sauce person either and, when I do have a sauce, I like it on the side. This dish looks and sounds like something I’d enjoy.
This can hop right into my mouth right now. Absolutely gorgeous execution and that mushroom sauce looks so rich…my kind of sauce..
Looks great Joan. Reminds me of a dish I used to make with sage and prosuitto wrapped breasts, Bet a sauce would be good with that too. You’ve given me food for thought!
I am loving the addition of the mushroom sauce to this classic dish. Of course it has the infamous FOODalogue twists!
More sauces please! This classic is quick and a good weeknight meal to boot.
The earthy flavors of this delicious porcini sauce must compliment the chicken saltimocca very nicely!
I’d be happy to follow your instincts Joan…gorgeous and mouth watering! Haven’t made a saltimbocca in ages…
girl you know i don’t like chicken breasts so it def has to be dolled up with some lovely such as shrooms. you make it look appetizing.
Looks delicious, Joan. I love porcini mushrooms. I’m not one to make a lot of sauces, but I do always enjoy a quick pan sauce with chicken breasts. Easy to make and a little extra oomph.
Absolutely GORGEOUS! I love the flavors here and the chicken is positively succulent. Yumm! Right there with you about dried out chook breasts
Chow, Devaki @ weavethousandlfavors
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