Side Pannel
Chicken Saltimbocca Recipe
Chicken Saltimbocca Recipe
- Recipe Submitted by maryjosh on 08/08/2018
Ingredients List
- 6 boneless, skinless chicken cutlets (about 4 oz. each)
- salt and pepper, to your liking
- 12 fresh sage leaves, plus more for garnish, if desired
- 6 thin slices of prosciutto (I used Applegate Farms® brand)
- 1/2 cup all purpose flour for dusting (you won't use all of it)
- 1 TBS olive oil
- 2 TBS unsalted butter, divided
- 3/4 cup white wine of your choice
- 1/2 cup low sodium, fat free chicken broth
- juice of half a lemon
- lemon slices for garnish, if desired
Directions
In large skillet, add the olive oil and 1 TBS of butter and heat over medium high heat.
Season chicken with salt and pepper. Place two sage leaves on top of each chicken cutlet and then wrap with a piece of prosciutto. When the oil and butter are hot and the butter is bubbly, dip each side of the prosciutto wrapped chicken breast into flour and place into pan. Do not over crowd. Work in batches if your pan is not big enough to fit the chicken cutlets with space in between each.
Once chicken is brown on both sides and cooked through, remove to a platter and keep warm.
To hot skillet, add the wine, being careful not to get burned from the steam. It should bubble up and start boiling pretty quickly. Scrape all the brown bits from the bottom of the pan with a wooden spoon while reducing wine by about half. Once the wine is reduced, add in the chicken broth, and allow that to reduce by half as well. Turn off heat. Add in the lemon juice. Swirl in the reserved 1 TBS of butter. Taste for salt and pepper and adjust to taste.
Spoon pan sauce over the chicken cutlets and garnish with lemon slices and sage.
Season chicken with salt and pepper. Place two sage leaves on top of each chicken cutlet and then wrap with a piece of prosciutto. When the oil and butter are hot and the butter is bubbly, dip each side of the prosciutto wrapped chicken breast into flour and place into pan. Do not over crowd. Work in batches if your pan is not big enough to fit the chicken cutlets with space in between each.
Once chicken is brown on both sides and cooked through, remove to a platter and keep warm.
To hot skillet, add the wine, being careful not to get burned from the steam. It should bubble up and start boiling pretty quickly. Scrape all the brown bits from the bottom of the pan with a wooden spoon while reducing wine by about half. Once the wine is reduced, add in the chicken broth, and allow that to reduce by half as well. Turn off heat. Add in the lemon juice. Swirl in the reserved 1 TBS of butter. Taste for salt and pepper and adjust to taste.
Spoon pan sauce over the chicken cutlets and garnish with lemon slices and sage.
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