Layered with prosciutto, sage and melted cambozola, this tender chicken dish is finished in a sexy sauce.
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This was the first recipe I tried after joining Rouxbe because I love Saltimbocca Alla Romana and this was so close. I had all the ingredients except the chicken. I had pork and so did everything using pork. It was a little different of course but the flavors were still there and sooo good. I made this for the entire family and everyone raved about it. My 10 year old daughter asked if we could have it every week at least once. So, there you go. Definitely a keeper and am loving Rouxbe. I've been cooking and experimenting with things, watching cooking shows but so far, I have learned a great deal and after watching the videos, I usually have one of those. ah haa! moments, run to the kitchen and ask a family member if they would like a poached egg, or maybe an Alsation onion tart for the heck of it.
Thank you very much for all the wonderful videos.
I made this recipe and was pretty disappointed. I am sure it is something I did. The cheese (i used Blue Castello) was terribly bitter and tasted like feet smell. The chicken and prosciutto cooked perfectly. The sauce was also bitter. Any ideas? I have never had these cheese before but have had other less common cheese and usually like them. Any ideas what went wrong? Thanks for your help! Love the school by the way!
I imagine like you said it was the cheese. If you say it was "bitter and tasted like feet smell", then I am guessing it was the cheese. It could have been off or past its prime, which would account for the bitter or off taste in the entire dish.
I would say try this dish again (with a different cheese) as it is a delicious dish.
Stainless-steel pans tend to create better sucs, but you can still deglaze non-stick pans. Just be sure to use a tool that won't scratch the non-stick surface to lift the sucs. You can find more information in the lessons on Pan Frying and Pan Sauces.
This recipe is fabulous all around, and will be made many more times. It was excellent with a side salad consisting of organic Arugula, toasted pine nuts, and a light home-made bleu cheese vinaigrette dressing, crusty french bread and a glass of crisp Sauvignon Blanc! CHEERS to the Rouxbe staff for this winner!
Could anyone suggest another cheese to use? I intend on making this later this week but I'm afraid of all the blue cheese types that are bitter and have a strong odor/taste. I mainstream cheese I like are america, mozzarella, and cheddar. Can anyone help?
Gredg I just wanted to say, don't be "afraid of all the blue cheese types that are bitter and have a strong odor/taste" as there are many that do not taste or even smell too bitter or strong. For instance the cambozola cheese in this recipe is very mellow. It is more like a brie cheese with a bit of mellow blue cheese throughout.
I say buy just a bit and try it. Come on live on the wild side :-)
Wow. Was really impressed with the flavours in this one. You can't really go wrong with prosciutto, sage and butter. I tried to pull off the rapini and orzo all at once and, well, not everything came out perfectly. The saltimbocca was awesome though. Next time I would have a better sense for the timing of each dish. Any tips in general for pulling off two or three dishes to finish at once?
Jamie I think you sort of answered yourself on this one. Timing really comes down to practice and setting yourself up with your mise en place. Get yourself as set up as possible before you start cooking. That means get your pans ready, get the water in the pot (if using) etc etc. The more you prep and set yourself up before and even for after you are done (platters, dishes etc) the more success you will have. Hope this helps!
Glad you like the dish. Cheers!
In the text recipe, it says to make sure the pan is still shiny with oil, adding more if needed, and then to add the wine, garlic, etc.
In the video (which I'm guessing is correct), the comment about the pan still being shiny with oil is referring to cooking the second batch of chicken, and you are instructed to pour the oil out of the pan before adding the wine (off the heat) and then the garlic....
The video and text may not always be exactly the same as cooking is never exactly the same...sometimes you may need less or more oil depending on what is happening in the pan at that particular time. Basically what I am saying is that cooking is about being flexible and just being aware of what is happening with the ingredients in the pan at any given time.
The video in this case was showing you what was happening in the pan at the time we were cooking the dish and the text is there to provide more general guidelines.
Hope this helps to clarify things for you. Cheers!
The text has been changed to avoid any potential confusion. The additional oil is needed to cook the second batch, if necessary. You might find it helpful to review the lesson on "How to Make a Pan Sauce". This dish follows that method and the lesson will help you understand the steps in order to make any pan sauce. Cheers!
I'm thinking the reason for the bitterness as mentioned earlier was the cheese. I used cambozola. (had never heard of it before) It was firm on the outside, but in the middle it was really soft like too soft and I had to put it in the freezer for a few minutes to firm up after I cut it. Your cheese looked firm all the way through. The cheese was room temperature by the time I cooked it.
Also the problem with the dark sauce might have been the heat not high enough? I had a huge amount of dark, (not burned) melted cheese in the bottom of the skillet. A lot more than you had on the video. So I made the sauce anyway.
My only complaint was the bitterness and saltiness. My prosciutto was paper thin and tore as I tried to pry it apart.
I fried the chicken tenderloins first for my kid thinking he wouldn't go for the cheese and prosciutto. I tossed them into the sauce at the end and they tasted amazing. Go figure.
If my heat was too low, would that cause all that cheese to run onto the pan before it was time to flip them? Or could my heat have been spot on and I just flipped them too late?
I'm thinking it was caused by my temperature being too low. Does this make sense?
Are some brands of prosciutto saltier than others? I only put a little kosher salt on the chicken side before I fried them.
Glad you liked the dish Lachy. Regarding your messy kitchen, it is funny how messy things can get the first time we make things but it is also equally surprising after making the same dish a few times just how efficient (and clean) we become. Keep up the good work and practice. Cheers!
Thanks Dawn, sorry to hijack the thread, might be better if their was some PM sort of functionality(I might just not be able to find it!)... I'm pretty young, trying to get better at something I'm passionate about. I want to do a lot more cooking, but have little time on my hands, what do you recommend to get skills up? Less time consuming / impactful dishes?