Cook along with Guy as he puts his own spin on this classic Italian dish with a layer of salty, creamy provolone!
#GuyFieri #FoodNetwork #ChickenSaltimbocca
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Fieriβd Chicken Saltimbocca
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley
Directions
Begin by turning the oven to 350 degrees F.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.
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Guy Fieriβs Chicken Saltimbocca | Food Network
https://www.youtube.com/watch?v=M3DZYcaRHro
source
Love this dish!
I definitely have never had prosciutto, so it makes me wonder if bacon could be used as a substitute. Also, never cooked with wine for any sauce b/c I don't know what to use.
Crapβ¦. Now Iβm hungryβ¦π
His born name is Guy Ferry…The Guy Fieri thing is manufactured! Does that make him less a star and less knowledgeable? No…just be honest because this has never been mentioned in all these years!
Delicious chicken recipe.
Food lovers… The wages of sin is death, but the gift of God is eternal life throught Jesus Christ our Lord. Romans 6:23 God demonstrates his own love for us in this, while we were still sinners, Christ died for us. Romans 5:8 Believe and repent today!
imagination and execution are so important, the yin and yang of what you do.
nothing to thicken the Sause? i'm surprised. I know nothing for the record im just used to chefs using some kinda roux
Damn, look at that kitchen….is that indoor-outdoor? I could live my whole life in there…..β€β€β€β€
Love you Guy! Humboldt County and Santa Rosa Rule!
Good Morning, Guy Fier, I am enjoy watching your foods video's. You have teach me something about cooking and show me how to be a better cook and watch what I buy at the grocery store. Thank you for all that you teach us about cooking. Enjoy your work week. Be encouraged and bless.πβοΈππΌπΎπβοΈππ₯³πππβοΈβ₯οΈππ.
So where in this recipe did he "go a little further?" I don't see it. We should be grateful for that, probably.
Are those ceramic pans?
seems like an open face chicken cordon bleu
I really try to like him, but something about Guy Fieri just annoys me. Great recipe though.
Even with the current dip in the financial Market am still glad i can smile back at my portfolio of $ 400,000 built from my months of weekly tradeπ―π―
Canβt wait to try. β€οΈβ€οΈβ€οΈ
Looks delicious
That meal look so quick and easy. This was so simple but so fancy.
Pound away and chat anytime!
Love watching you cook chef! Thanks for your support of Bay Area first responders!
love these video
9:57 – 10:21 The reason we love this Guy
π₯π₯π―π―ππ
Looks chat as hell.
Yellow board.. chicken
Green board.. vegetables
Hacks even know that
This is all wrong
What could you substitute wine to make a non alcohol version?
fry bread. Of the salty prosciutto this would be a good app for Dano's Green top original spice mixπ
Gotta say his last name 13 times. One day people will pronounce it correctly, right?
Awesome recipe thanks
This looks amazing!! ππ I love all of these ingredients.
Thank you for your teaching
The dish needed rice!
Guy is so charismatic, i could listen to him talk about how news papers are made and i would probably be into it.
Looks Amazing and easy peasy . Gonna try it!!
This is money!
this! , is your best work.
Ummmmm……..I'm going to need proof that that tastes good π
You are the man Guy! Love your outdoor kitchen!!
MAKE U EAT EGGS DOUGH BOY
No parsley.
you are never going to say its bad ,, looks over cooked and dry
No. Only Americans would think simple is not special in cuisineβ¦