Chicken Saltimbocca
photo by BLUE ROSE
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 cup unbleached all-purpose flour
- 2 lbs boneless skinless chicken breasts, cut in 8 thin-cut cutlets with even edges
- 1 tablespoon minced fresh sage leaf
- 8 large sage leaves
- 8 slices prosciutto, trimmed to match chicken
- 4 tablespoons olive oil
- 1 1⁄4 cups dry white wine
- 2 teaspoons fresh lemon juice
- 4 tablespoons unsalted butter, cut into 4 1tbsp pieces and chilled
- 1 tablespoon minced fresh parsley leaves
- salt, to taste
- ground black pepper, to taste
directions
- Preheat oven to 200*F with oven rack in middle position.
- Combine flour and 1 teaspoon pepper in shallow dish.
- Dry cutlets with paper towels. Dredge chicken in flour, shaking off any excess.
- Lay cutlets flat and sprinkle evenly with minced sage.
- Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
- Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering.
- Add whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Use a slotted spoon to remove sage to paper towel-lined plate.
- Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes.
- Flip and cook on other side until light golden brown, about 2 minutes more.
- Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
- Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
- Pour off excess oil from skillet. Deglaze pan with wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes.
- Add lemon juice.
- Turn heat to low and whisk in butter, 1 tablespoon at a time.
- Remove sauce from heat and stir in parsley. Season with salt and pepper.
- Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving & place one sage leaf on each cutlet.
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Reviews
-
You will not miss the cheese in this Saltimbocca. What a meal we had tonight~ My DH loved this recipe. To him it was like going out for dinner at a fancy restrant. I had iffy about step 8 but it worked out well. The only change was I did not add the lemon to ours. Thanks for posting this recipe for us all to try.
RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California