John Myers
Chicken Saltimbocca with Asparagus Risotto
The perfect chicken saltimbocca with asparagus risotto recipe with a picture and simple step-by-step instructions.
- 350 g Risotto rice
- 2 Onions
- 1 Garlic
- 250 ml White wine
- 2 tsp Chicken broth instant
- 500 g Asparagus green
- 2 thickness Chicken breasts, approx. 300 g each
- 4 Discs Parma ham
- 4 Stems Sage
- 100 ml Marsala
- 50 g Parmesan
- 3 tbsp Olive oil
- 4 tbsp Cream
- Bring 3⁄4 l of water to the boil and dissolve the stock in it. Peel and finely dice 1 onion and garlic. Heat 1 tablespoon of olive oil in a saucepan. Steam the garlic and onions in it over a low heat until translucent. Add the risotto rice, sauté until translucent. Deglaze with white wine, bring to the boil and allow to evaporate. Gradually pour in the broth. Cook the risotto for a total of 30-40 minutes until it is creamy, but the core of the rice is still firm to the bite.
- Wash the asparagus, cut off the woody ends and cut the stalks into 2–3 cm long pieces. Cook in hot salted water for about 5 minutes. Remove and drain.
- Wash the sage, shake dry, pluck the leaves from the stems. Wash the chicken breast, pat dry, season with salt and pepper and cut in half lengthways. Halve the ham slices crosswise and cover each chicken schnitzel with 1⁄2 ham slice. Spread the sage leaves on top. Fold the schnitzel up or roll up and secure with a wooden skewer. Heat 2 tablespoons of olive oil in a large pan and fry the saltimboccas vigorously for 2-3 minutes on each side. Remove.
- Peel and finely dice the second onion. Sauté the onion cubes in the hot frying fat. Deglaze with Marsala and 1⁄8 l of water. Bring to the boil and loosen the roast set. Season to taste with salt and pepper. Put the meat back in the pan and let it steep in the sauce for about 5 minutes.
- Stir the asparagus pieces into the risotto 2 minutes before the end of the cooking time. Finely grate the Parmesan. Stir the Parmesan and cream into the risotto. Serve the saltimboccas with marsala sauce and risotto.
Facebook Comments