Pollo Saltimbocca

With Robert Ozoonian

There is a lot going on in this traditional style recipe from Sicily. Marsala wine, a fortified local wine popular in Sicily since the 1700’s, is used in both the cream sauce and as a cooking agent in the pan. As in the video, if you place the wine in the pan there may be some flaming so you have to be careful. This is also a mushroom lovers dish and is topped off with thin slices of prosciutto, which melt into the dish as it is plated and served.

Ingredients

2 sprigs fresh rosemary. Chopped
1 cup flour
2 chicken breasts, lightly pounded
2 tablespoons extra virgin olive oil
fresh shallots, diced
crimini mushrooms
2 slices of prosciutto di parma (Prosciutto San Daniele)
5 wild mushroom raviolis
¼ cup Marsala wine
¼ cup cream sauce (see recipe below)

Instructions

1. Chop rosemary and mix with flour, dredging the chicken breasts.
2. Place oil in sauté pan, heat and add chicken breasts. As chicken begins to cook, add mushrooms and shallots to pan, mixing them with the hot oil.
3. After mushrooms begin to soften and cook, add Marsala wine. (Watch for flame that may come out of pan.) Add cream sauce and allow to reduce.
4. As the sauce begins to reduce, add the raviolis and mix with the cream sauce in the pan.
5. Plate the chicken with the mushrooms and ravioli on top, adding sauce and place the two slices of prosciutto on top. Garnish with sprig of rosemary and fresh black pepper.

Marsala Cream Sauce
To make the cream sauce in a pan over medium heat blend ½ cup Marsala wine, 1 cup heavy cream and 1/4 cup veal demiglace. Reduce to a simmer and allow to reduce about 50%.

Recipe courtesy of Executive Chef Robert Ozoonian, Joseph’s Trattoria Bakery and Café, 2010.

Robert graduated from Johnson and Wales College in 1984 with his degree in culinary arts. He has since worked for Caesar’s Hotel in Lake Tahoe, corporate hotels - including Marriott, Hilton, and Sheraton - as well as Odyssey Cruises of Boston.

Robert has worked in the industry for 25 years. His latest endeavor is Executive Chef at Joseph’s Trattoria and Bakery, where he feels that the staff of 20 "...perfect Tuscan Italian cuisine only to be rivaled by the Italian Kitchens of Tuscany themselves."