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Ventano Chicken Saltimbocca

Chef Arnauld Briand shares one of the restaurant’s popular recipes and wine pairings

Ventano Italian Grill & Seafood, located in Henderson, boasts an enormous well-priced menu, a private room, wine cellar and a popular bar that draws guests in from near and far. Today, we step into the kitchen with Chef Arnauld Briand, who shares one of his most popular recipes along with expert wine pairings designed to elevate the meal and showcase the rich flavors that Ventano brings to the table.

Ventano Chicken Saltimbocca for Two

Paired with Torresella Pinot Grigio or Ferrari-Carano Siena Cabernet Sangiovese Red Blend

Ingredients:
2 tbsp. olive oil
2 cloves fresh chopped garlic
2 free-range chicken breasts, sliced it into thin scallops
2 tsp. sage leaves

For potatoes:

Sauté potatoes in 4 oz. salted butter, cut into thin slices or cubes

For sauce:

3 oz. salted butter
2 tbsp. lemon juice
Zest of one lemon
1 cup chicken stock
1⁄4 cup dry white wine
8 oz. fresh spinach cleaned and excess water removed
4 oz. prosciutto
8 oz Yukon gold potatoes, diced or whole
1⁄4 cup chopped flat parsley for garnish for potatoes
Salt and pepper

Prepare chicken and sauce:

Sauté chicken breast in olive oil and set aside

In the same pan, pour in white wine over medium heat to burn off the alcohol

Add chicken stock to pan and let it simmer for one minute

Add lemon juice and lemon zest to stock

Turn off heat and slowly stir in flour-coated butter pieces until the stock is a creamy consistency

Season creamy stock with salt and pepper to your liking, then add sage

Add prepared chicken to the creamy stock and warm slowly over medium heat, avoid boiling

Prepare Spinach:

Heat 2 tbsp. olive oil in a separate pan over medium heat

Add minced garlic and stir to avoid burning the garlic

Stir in fresh spinach

Add salt and pepper to your liking

Allow to cook for one minute occasionally stirring

Set aside

Prepare Potatoes:

Dice potatoes in cubes

Boil or deep fry potatoes according to your preference

Heat 3 oz. of butter in a sauté pan over medium heat

Add cooked potatoes, two spoons of chopped garlic, salt, pepper, and continue to sauté

Turn off heat and add chopped parsley at the end

Plating:

Arrange cooked chicken on a platter or individual plates, add additional sauce from pan if you wish, top with sliced prosciutto, add cooked spinach and potatoes. Enjoy!

Ventano’s: Two Decades Strong

For more than 20 years, Ventano Italian Grill & Seafood has been a beloved Henderson staple, known for generous portions, welcoming atmosphere, and attentive owners who treat guests like family. With one of the best wine lists in the area and a commitment to quality and community, Ventano continues to delight regulars and newcomers alike—proving longevity and popularity are no accident.

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