John Myers
Chicken Saltimbocca on Riesling Cream Sauce
The perfect chicken saltimbocca on riesling cream sauce recipe with a picture and simple step-by-step instructions.
- 700 g Chicken breast fillet
- 12 Discs Serano ham
- 12 leaves Sage
- Pepper, salt from the mill
- 3 tbsp Olive oil
- 20 g Butter
- Riesling dry – amount as required
- Cream – twice as much as wine
- Sugar, salt, pepper to taste
- Preheat the oven to 180 degrees.
- Dab the chicken fillets, clean them and cut into 12 equal, flat pieces. Pepper, salt and cover each with a sage leaf. Then wrap each part with a slice of ham and then fry them all in a large pan with the olive oil until golden brown. Just before removing, add the butter. When it has dissolved, remove all parts, place in a small roasting pan and bake in the oven for 20 to 30 minutes. Leave the pan on the stove, turn the heat down a little.
- Now deglaze the toasted aromas and the browned butter with as much wine as you want the sauce afterwards. Then add the cream and let everything reduce over low heat. If there is not enough sauce afterwards, simply add a little more of both and let it reduce again. Then add sugar, pepper and salt to taste.
- As a side dish there was zucchini, gnocchi and the rest of the delicious Riesling from the beautiful Palatinate
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