chicken saltimbocca

Chicken salt and bokeh. An Italian American adaptation of the traditional Roman dish salt and bokeh ala romana. Translates to uh jumps in the mouth because it’s so good. You get the idea. Originally, it features ve here in the states. It’s much more popular to be made with chicken. I layer it with a fresh sage leaf, some puto so thin that it only has one side. What we’re really doing here is essentially building a pan sauce. Start a pan with some of that liquid gold consisting of extra virgin olive oil and grass-fed butter. Your cutler gets a little dredge in that flour. And what we’re essentially doing here is we’re going to build a pan sauce. As that chicken starts to caramelize, you’re going to delaze with a a good amount of white wine. I like to do some chicken stock. I think it adds a richness to the sauce. Finish with some fresh parsley, a little more butter. I like a little squeeze of lemon as well. Bone apple tea, my