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Origins Behind a Pink Hue: The Pink Door and its Savory Chicken Saltimbocca
Imagine wandering through the bustling Pike Place Market in Seattle, a riot of sights, sounds, and smells, and stumbling upon an unassuming pink door. Behind it lies a hidden gem, The Pink Door, a vibrant Italian restaurant with a touch of old-world charm and a captivating history. The story of The Pink Door unfolds as a beloved Seattle institution, known for its authentic Italian cuisine, lively atmosphere, and a hint of theatrical flair.
The Pink Door isn’t just a restaurant; it’s an experience that transports you to a lively Italian trattoria. Founded in 1981, its somewhat clandestine entrance has become part of its mystique. The interior is warm and inviting, often adorned with eclectic décor, vintage posters, and a touch of bohemian spirit. Live entertainment, from cabaret to trapeze artists, adds to its unique and enchanting ambiance. The menu focuses on classic Italian dishes, prepared with fresh, high-quality ingredients and a generous dose of Italian passion.
During my visit to The Pink Door, amidst the lively atmosphere and the scent of Italian herbs, I had the distinct pleasure of experiencing their Chicken Saltimbocca. This wasn’t just a chicken dish; it was a savory and aromatic journey to Italy. Tender chicken cutlets, layered with salty prosciutto and fragrant sage, sautéed in a delicate white wine sauce, were a testament to the simple yet profound flavors of Italian cooking. Each bite was a harmonious blend of textures and tastes.
Savoring that Chicken Saltimbocca at The Pink Door, I understood that this establishment is more than just a place to eat; it’s a place to experience the heart and soul of Italian culture in the heart of Seattle. It’s about embracing delicious, authentic food, enjoying a lively and convivial atmosphere, and discovering a hidden treasure. The origin of The Pink Door lies in the vision of its creators to establish a restaurant that captures the warmth, flavor, and spirit of Italy, offering a unique and memorable dining experience that has made it a beloved Seattle landmark.
If you’re looking for an authentic taste of Italy in Seattle, a place to enjoy delicious food in a lively and enchanting setting, The Pink Door is a destination that should be high on your list. It’s a place to savor classic Italian dishes like the unforgettable Chicken Saltimbocca while soaking in the unique and vibrant atmosphere.
Bringing Italian Savory Home: Your Own Delightful Chicken Saltimbocca
To capture the flavorful, aromatic essence of The Pink Door’s delightful Chicken Saltimbocca in your own kitchen, begin with tender chicken cutlets, savory prosciutto, and fragrant fresh sage, and a touch of Italian inspiration. This culinary journey celebrates the simple yet elegant combination of flavors, much like the authentic Italian ethos of The Pink Door.
Embarking on this endeavor is a lesson in appreciating the harmonious blend of salty prosciutto, aromatic sage, and tender chicken, all enhanced by a light and flavorful pan sauce. Focus on achieving a golden-brown sear on the chicken while allowing the prosciutto to crisp slightly and the sage to infuse its fragrant essence. Start by selecting boneless, skinless chicken breasts, thin slices of prosciutto, and fresh sage leaves, the foundation of this classic Italian dish.
Consider incorporating elements that reflect The Pink Door’s commitment to authentic Italian flavors. Using good quality dry white wine for the sauce and ensuring fresh, fragrant sage are key to the dish’s character. A touch of butter adds richness to the simple pan sauce, and a basic seasoning of salt and pepper allows the quality of the main ingredients to truly shine. The key is to let the simple yet bold flavors of the dish speak for themselves.
Pay close attention to the sautéing process, ensuring the chicken cooks through without becoming dry and the prosciutto achieves a pleasant crispness without burning. The quick pan sauce, created with dry white wine and a touch of butter, brings all the savory elements together beautifully. The aromatic blend of sage, prosciutto, and sautéed chicken will transport your kitchen to the heart of Italy.
As you prepare this delightful dish, you’ll appreciate the ease and satisfaction of creating a true taste of Italy. It’s a celebration of simple, high-quality ingredients, minimal fuss, and the pure pleasure of enjoying a savory and aromatic Italian classic, inspired by the authentic artistry of The Pink Door.
Prosciutto-Wrapped Chicken
Chef’s Notes: Prosciutto-Wrapped Chicken
• Ensure each breast is uniformly pounded – Even thickness prevents overcooking on the edges while keeping the center tender.
• Rest the chicken properly – Tent with foil after cooking to lock in juices and maintain warmth.
• Pair with complementary sides – A crisp arugula salad with lemon vinaigrette, creamy polenta, or garlic-sautéed spinach makes a perfect match.
• Enhance the sauce depth – Stir in sliced mushrooms or a teaspoon of capers for extra umami.
• Brighten flavors with fresh herbs – Thyme or a squeeze of lemon zest adds a fresh touch to the final presentation.
• Control heat for perfect searing – Medium-high heat crisps the prosciutto while ensuring the chicken cooks evenly.
• Deglaze for extra richness – Scrape up browned bits from the pan when adding white wine; they pack major flavor.
• Use high-quality butter – A good unsalted butter ensures a creamy, silky finish without excess saltiness.
• Experiment with alternative meats – Try turkey cutlets or thin veal scallops for a different take on the dish.
• Pair with a great wine – A chilled glass of Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
Prosciutto-Wrapped Chicken
Get ready for a flavor-packed ride with this Prosciutto-Wrapped Chicken! Think crisp prosciutto hugging tender chicken, bright sage notes, and a silky white-wine butter sauce that elevates every bite. This dish feels like fine-dining magic in under 35 minutes—perfect for busy weeknights or impressive dinner parties.
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servings15
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Ingredients
- Protein Prep
4 pieces boneless chicken breast halves (about 6 oz each) gently pounded to ½-inch thickness
- Seasoning
½ tsp kosher salt
¼ tsp freshly ground black pepper
- Herbs Cures
8 leaves large fresh sage leaves about 2 leaves per breast
8 slices thin prosciutto slices or substitute with turkey ham
- Liquids Fats
1.5 tbsp extra-virgin olive oil
½ cup dry white wine Sauvignon Blanc or Pinot Grigio
½ cup low-sodium chicken stock
2 tbsp unsalted butter
- Alternative Ingredients
Chicken breasts: swap for veal scallops or thin turkey cutlets
Prosciutto: replace with turkey ham bacon strips, or thin pancetta
Fresh sage: use ¼ teaspoon dried sage or fresh thyme sprigs
White wine: sub ¼ cup chicken stock + 1 tablespoon white wine vinegar
Chicken stock: use vegetable broth for vegetarian version
Unsalted butter: replace with ghee or vegan butter
Olive oil: use avocado or canola oil
Kosher salt: swap for sea salt or low-sodium seasoning blend
Directions
- Chicken Prep – Begin by patting each chicken breast dry and pounding to an even ½-inch thickness with a meat mallet or heavy skillet; this ensures uniform cooking in about 10 minutes. Season both sides generously with salt and pepper to layer in flavor. Lay two sage leaves atop each breast and wrap snugly with prosciutto, holding the herb in place. (Time: ~10 mins; Optional: use a small sheet of parchment paper to keep your workspace tidy.)
- Searing Chicken – Warm a nonstick pan over medium-high heat and add the olive oil. When the oil shimmers, place the wrapped breasts seam-side down; you should hear a gentle sizzle indicating proper pan temperature. Cook undisturbed for 2–3 minutes per side until prosciutto is crisp and chicken registers 165°F internally, about 6 minutes total. (Time: ~6 mins)
- Deglazing Sauce Base – Transfer the chicken to a plate and tent loosely with foil to rest. Pour in the white wine, bringing it to a gentle simmer while scraping up browned bits (fond) from the pan floor with a wooden spoon; these bits pack big flavor. After 1 minute, stir in chicken stock and continue simmering until the liquid reduces by half, roughly 4–5 minutes. (Time: ~6 mins; Educational: Deglazing lifts the fond, creating a deeply savory foundation.)
- Finishing Sauce – Remove the pan from heat and swirl in the butter until the sauce takes on a velvety texture, about 1–2 minutes. The residual heat is enough to emulsify the butter without breaking the sauce. Taste and adjust seasoning if needed, then nestle the chicken back in the pan to coat lightly before plating. (Time: ~2 mins)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- measuring cups and spoons
Notes
- • Ensure each breast is uniformly pounded for even cooking—thicker edges will overcook while centers finish.
• Tent the cooked chicken with foil to rest; it locks in juices and keeps pieces warm.
• Serve alongside a crisp arugula salad with lemon vinaigrette, creamy polenta, or garlic-sautéed spinach.
• For extra depth, add a handful of sliced mushrooms to the sauce or stir in a teaspoon of capers just before serving.
• Fresh thyme or a squeeze of lemon zest brightens the final presentation.
Nutrition Facts
- Calories: 340kcal
- Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 660mg
- Potassium: 430mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 33g
- Vitamin A: 400IU
- Vitamin C: 2mg
- Calcium: 25mg
- Iron: 1.5mg
FAQs: Prosciutto-Wrapped Chicken
Can I use a different type of meat?
Yes! Veal scallops or thin turkey cutlets work as excellent substitutes.
What if I don’t have fresh sage?
Use dried sage (¼ teaspoon per breast) or swap with fresh thyme sprigs.
Can I make this without white wine?
Yes! Replace with a mix of chicken stock and a splash of white wine vinegar for acidity.
What’s the best way to crisp the prosciutto?
Cook seam-side down first on medium-high heat, allowing it to seal and crisp up properly.
Can I prepare this ahead of time?
Yes! Wrap the chicken ahead and store in the fridge—cook fresh for best results.
What’s a good vegetarian alternative?
Use thinly sliced tofu, wrap with roasted zucchini strips, and cook in a similar method.
How do I adjust salt levels?
Use low-sodium stock and prosciutto sparingly to control overall sodium content.
Can I use pancetta instead of prosciutto?
Absolutely! Pancetta adds a slightly smokier touch but works just as well.
How do I thicken the sauce?
Let the reduction simmer a few extra minutes, or whisk in a teaspoon of flour or cornstarch.
What wine pairs best with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.
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