Active Time: 20 minutes
Total Cook Time: 2 hours
Saltimbocca translates to “jump in the mouth” and our Suvie version is no exception. Succulent chicken breast are topped with a fragrant sage leaf and then wrapped up in a blanket of salty, savory, sliced prosciutto. Cooking the chicken sous vide means we concentrate the flavor of the prosciutto and sage without having to worry about dry, stringy chicken breasts. A final broil step crisps up the prosciutto, and we whip up a simple lemon and wine sauce while you wait. Farro is an ancient Italian grain with a nutty flavor that pairs well with the prosciutto and asparagus. A little prep goes a long way to making this classic meal a cinch to put together on any busy weeknight.
- 2 chicken breasts
- 4 pieces thinly sliced prosciutto
- 4 fresh sage leaves
- 2 tbsp butter
- 2 tbsp flour
- ¼ cup white wine
- ½ cup chicken stock
- 1 lemon, juiced
- 2 tbsp toasted almonds
- 8 oz asparagus
- 4 oz farro
My Cook Settings
Protein: 150˚F, 1 hr
Vegetable: 8 minutes
Starch: 25 minutes
Season chicken breast with salt and pepper.
Top each chicken breast with two fresh sage leaves, then wrap with two pieces of thinly sliced prosciutto so that they are completely covered.
Vacuum seal the chicken breasts, place in a Suvie pan, cover with water and place in the upper right zone of your Suvie.
Add the asparagus to a pan and place in the upper left zone, and the farro in a starch pan in the lower left zone. Enter the My Cook settings and cook.
After the cook remove the chicken from the packaging. Wipe the pan dry and return the chicken to the pan. Season the asparagus with 1 tbsp olive oil, and salt and pepper to taste and place in a serving dish. Place the drained farro in the used asparagus pan and stir in the ½ cup shredded parmesan cheese. Place the cheesy farro and chicken back in your Suvie and broil both for 7-10 minutes until browned.
During the cook prepare the sauce. Melt the butter in a small saucepan over medium heat. When the butter begins to get frothy add the flour and whisk to combine. Cook for 1 minute stirring frequently until it looks slightly brown and smells nutty. Add the white wine and cook for 30 seconds until reduced, then stir in the chicken stock and lemon juice. Season to taste with salt and pepper and simmer on low for 1-2 minutes until thickened. Cover to keep warm.
After the broil step divide the farro between two plates and serve with the chicken and asparagus. Pour the sauce over the chicken.
Crisp and zesty Pinot Grigio goes well with both chicken and cured meats which makes it the perfect pairing for this recipe.