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Our Chicken Saltimbocca recipe is a spin on the
core ingredients of this
classic dish: meat (in our case
chicken), paired with prosciutto and sage. In
our version, we stray a bit from tradition by
using the prosciutto and sage to build a
delicious, creamy sauce, replacing pounded
cutlets with cubes of chicken cooked in the
sauce in order to keep them moist.
With the subtle flavor and rich sauce of the
Chicken Saltimbocca, a wine with elegance and
creamy texture is the way to go. We love French
white wines from the Rhone and the Chateau La
Nerthe is a perfect wine for the pairing. For
our steal, Hogue Fume Blanc from Washington
also walks the fine line of full body and
bright but subtle flavor.
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Wine Pairing
"Splurge"
2006
Chateau La Nerthe Blanc,
Chateauneuf du Pape
Dreamy
and suave, this white Rhone stunner is
seductive with flavor to
spare. ($40)
"Steal"
2006
Hogue Fume Blanc,
Columbia Valley,
Washington
Fruit-forward rather
than tart in style, this wine has charm and a
pleasant hint of creaminess.
($8)
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