Chicken Saltimbocca With Lemon Sauce

Total Time
22mins
Prep 10 mins
Cook 12 mins

From Bon Appetit, March 2007.

Ingredients Nutrition

Directions

  1. Place chicken between 2 sheets of plastic wrap on work surface.
  2. Using mallet, pound chicken to 1/3-inch thickness.
  3. Sprinkle chicken with salt and pepper.
  4. Place 2 sage leaves atop each chicken breast half.
  5. Top each chicken breast with 2 prosciutto slices, pressing to adhere.
  6. Spread 1/2 cup flour on plate.
  7. Turn chicken in flour to lightly coat both sides.
  8. Melt butter with oil in large nonstick skillet over medium-high heat.
  9. Add chicken, prosciutto side down; cook 4 minutes.
  10. Turn chicken over and cook just until cooked through, about 3 minutes.
  11. Transfer to platter and cover to keep warm; reserve skillet.
  12. Whisk wine with remaining 2 teaspoons flour in small bowl.
  13. Add broth and lemon juice to same skillet; bring to boil.
  14. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
  15. Season to taste with salt and pepper.
  16. Spoon sauce over chicken.
Most Helpful

Wonderful! I only used 2 breasts but made the entire sauce recipe. This was quick and easy but wonderful flavor. We will be having this one often. Served with Parmesan Spinach Cakes.

adopt a greyhound February 03, 2010

Just terrific. For once I didn't change a thing and it was perfect as written. Twas enjoyed by adults & teens alike and I suspect even wee ones would love this dish. I went with ChicagoRN's idea of doubling the sauce...absolutely the right idea.

Elisabetta47 January 29, 2010

This was really, really good and not very difficult to make. I doubled the sauce, then added about 1/4 cup of heavy cream to it to make a lemon-cream sauce...devine! Will definitely be making this again!

Cook4_6 September 09, 2009