Prosciutto turns your boring chicken to something wonderful...especially when paired with a spicy melt-in-your mouth veggie
step-by-step directions

Chicken Saltimbocca and Charred Chile Garlic Broccoli by Mario Batali

  • Chicken Saltimbocca
  • 1 pound Skin-on Boneless Chicken Thighs (pounded thin)
  • 1/2 bunch Marjoram
  • Kosher Salt and Freshly Ground Pepper
  • 4 ounces Prosciutto
  • 1/4 cup Flour
  • Extra Virgin Olive Oil
  • 1/4 cup White Wine
  • 1 - 28 ounce can Whole Peeled Tomatoes (crushed)
  • 1/4 cup Basil (chopped)
  • Parmigiano-Reggiano (to taste)
  • Charred Chile Garlic Broccoli
  • 1 bunch Broccoli (sliced lengthwise)
  • 3 cloves Garlic (sliced)
  • 2 tablespoons Pickled Chile Peppers (chopped)
  • Juice and zest of 1 Lemon
  • 2 tablespoons White Wine
  • Kosher Salt and Freshly Ground Pepper
step-by-step directions
  • For the Chicken Saltimbocca:
  • Place a few Oregano Leaves under the skin of the Chicken. Wrap the Chicken Thigh in a piece of Prosciutto. Dust the Chicken lightly with flour. Heat a few tablespoons of Olive Oil in a large sauté pan, and place Chicken, skin-side down. Cook the Chicken, without moving, for 4 to 5 minutes, until nearly cooked through, then flip over the pieces of Chicken.

    Deglaze the pan with White Wine, scraping with the bottom of the pan with a wooden spoon. Add the Tomatoes and cook for 5 minutes, until sauce has reduced and Chicken is completely cooked through. Add the Basil and freshly grate Parmigiano-Reggiano over everything. Serve warm with the Broccoli.
  • For the Charred Chile Garlic Broccoli:
  • Heat a few tablespoons of Olive Oil in a large skillet over high heat. Add the Garlic, Chilies, Lemon Zest, and Broccoli. Cook, tossing often to not burn the Garlic. Once the Broccoli has some char, but still firm, add the White Wine, and season with Salt and Freshly Ground Pepper. Once the Wine has reduced by half, about a minute, serve.
Similar categories: Dinner Courses & Meals Italian Cuisine
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