Gluten Free Chicken Saltimbocca recipe

Originally posted May 9, 2011

I taught an Italian gluten-free cooking class at Whole Foods many years ago. Some times, when I create menus, I assume everything will work out (read: I was kind of winging it). This dish was inspired by one I learned from the very lovely and talented Wendy Holloway of Flavor of Italy. I had not made a gluten-free version before the class but I was confident I could replicate it.

The original recipe called for regular flour. The challenge for this dish was to keep the flavor and texture intact but make it gluten-free.

Honestly, the only real tricky part was to come up with a flour blend that would imitate the regular flour. I decided to go with a combo of white rice and potato starch which seems like the perfect balance.

The chicken is served on top of gluten-free pasta. My two favorites right now are Rummo and Le Veneziane.

I also created a “new” dish; my version of bruschetta: a fresh homemade gluten-free baguette (that recipe is in The Warm Kitchen) with a smear of pesto and topped with fresh tomato and thinly sliced zucchini. It was like summer in my mouth; yummy!

As always, I hope I inspire you and that you will try this dish.

Gluten-Free Chicken Saltimbocca

• Four 6 – 8 oz skinless, boneless chicken breast halves, lightly pounded or cut thinly
• Salt and ground pepper
• 8 large sage leaves
• 4 thin slices prosciutto di Parma
• Potato starch and white rice flour, for dusting (about 2 tablespoons of each or a flour blend without gum)

• 1 tablespoon extra virgin olive oil
• 3 tablespoons unsalted butter, divided
• 1/4 cup dry white wine or sherry
• 1 cup gluten-free chicken or vegetable broth
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water

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1. Season the chicken with salt and pepper. Top with a slice of prosciutto. Place 2 sage leaves on each breast. Use a toothpick to hold the prosciutto and sage to the chicken.
2. When you are ready to cook the chicken, dust each breast with a combination of potato starch and white rice flour, shaking off the excess. Don’t do this step ahead.
3. Heat a large skillet. Add half of the oil and 1 tablespoon of the butter. Add 2 of the breasts, prosciutto side up, and cook over medium-heat until nearly cooked through, about 3 minutes. Turn the chicken and cook another minute. Chicken should be lightly browned. Transfer the chicken to a plate; repeat with the remaining chicken and remove from the pan.
4. Add the wine and deglaze the pan by cooking over medium-high heat until reduced by half, about 2 minutes. Add the butter and the broth and bring to a simmer. Cook until reduced by half, 3 minutes. Add the cornstarch mixture and cook another 2 minutes.
5. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 to 4 minutes; season with a little more salt. Transfer the chicken to plates, pour the sauce on top and serve.