Your Life A to Z Recipe: Tuesday, February 24th, 2015: Pollo Valdostano - by Chef Lisa DahlPosted: Updated:
Chicken Saltimbocca Style
This is a signature dish at Dahl and DiLuca, which is typically the way I like to “Dahl” up a classic dish and make it uniquely ours.
We call this Pollo Valdostano on our menu but we do it saltimbocca style which means, “jumps in the mouth”. You will see what I mean.
The end result is almost a cross between a marsala and a vodka sauce depending on whether you use a touch of cream.
This recipe is quick and easy and makes that perfect peasant style dish that pleases the whole family. We serve it with a favorite tubular style of artisan pasta called garganelli, which gives it a rustic flair, but any of your favorites like penne or rigatoni would be fine.
Four pounded Chicken Breasts
¼ Cup Flour
3 Tbs Extra Virgin Olive Oil
4 Pieces Prosciutto
¼ Cup Parmesan for finishing
4-5 Oz. Chicken Stock
4 Oz. Mozzarella
3 Oz. Marsala or White Wine
3 Oz. Marinara Sauce
3 Oz. Cream
3 Cloves of Minced Garlic
11/2 Tbs Basil
1 Tbs Parsley
12 Oz. Garganelli or other tubular pasta al dente
Start by pounding the chicken breasts and lightly dredging in flour. Set aside.
Prepare a sauté pan by preheating it and add the olive oil.
When the oil begins to fume add the chicken breasts, minced garlic, salt and pepper. Brown evenly and turn.
Deglaze the pan with wine, chicken stock, marinara and a splash of cream.
Add the sage or basil. Turn the chicken in the sauce then top with prosciutto and over that put the mozzarella.
Remove pan from stovetop and put in the oven. Brown under the broiler.
Pull the pan out of the oven and add cooked pasta to remaining sauce and finish with Parmesan cheese and parsley.