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Chicken Saltimbocca
Stolen on: September 1, 2004
I love New Orleans food! When most of us think New Orleans we think Creole … very spicy foods with a French influence. But there is more to New Orleans cuisine. Less than a block from Bourbon Street is The Bombay Club. A sophisticated atmosphere where New World Creole/French cuisine meets live jazz and a Martini Bistro that boasts over one hundred and fifteen different martinis. Chef Nathan Gile's specialties include Fresh Local Fish of the Day, Bar B Q Shrimp, Duck Duet, Bombay Filet Mignon and this week's featured recipe, Chicken Saltimbocca.
About the chef: Nathan Gile, known to his friends as "Nick", began his culinary career in restaurants at the age of fourteen after being influenced by notable chefs in the Portland area. He began his career working with Chef Mark Morrow for two years learning the basics of Italian cuisine. Realizing at an early age that aspiring to become a chef he needed to expand his knowledge, Nick went to work for then Master Chef Richard Tibbetts, and for 3 years Nick studied the techniques of fine cooking in traditional French cuisine emphasizing traditional sauces and menu development. He stayed in Portland for two more years following as sauté chef at The Baker's Table before moving across the country to Seattle, Washington, where he developed a flair for blending Asian and American cuisine into something uniquely his own.
New Orleans became his destination knowing that when he came to the Crescent City he would expand his repertoire and make a professional statement for cutting edge new tastes. He worked with some of the city's most notable chefs, including Andrea Apuzzo and the late Jamie Shannon, learning from them and growing in his own direction. As his expertise grew, he began teaching his own students in a class at the Avenue Plaza Hotel. During this time he met and began a friendship with Richard Fiske, the owner of The Bombay Club. When he left New Orleans in 1998, they stayed in touch, and even while Nick was getting raves as the Executive Chef at Painters Restaurant in New York, and then the Cornforth House in Portland where he was voted Editor's Pick in Yankee Magazine, Richard was planning on luring him back to New Orleans. In early 2002, he was successful, and Nick has found a home at The Bombay Club, where his knack for blending flavors in exciting ways can be experienced nightly.
Nick has developed a style that is New World Creole Cuisine at the Bombay Club. In the past 16 months, Nick has earned a reputation for using local foods of character and adding his own creative flair which has awarded him a regular following of customers who return again and again, claiming that his food "keeps getting better."
The Bombay Club
Restaurant and Martini Bistro
830 Conti Street
New Orleans, LA
1.800.699.7711
www.thebombayclub.com
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(Chicken Saltimbocca is served with chive mashed potatoes at the Bombay club for $20.00. Cost to make at home is $4.07)
Ingredients:
PREPARATION:
Add Marsala wine and continue to cook for an additional minute, then add veal glaze. 1/4 cup beef broth can be a substitute when veal glaze is unavailable. Turn the heat to medium and simmer for 2 minutes. Finally, remove the chicken from the pan and continue to simmer sauce for an additional 2 to 3 minutes or until it thickens. Whisk in butter and then pour over chicken breast. Serve with your choice of starch and garnish with fresh chives.
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