Chicken Saltimbocca
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 whole boneless, skinless chicken breasts
  • 2 teaspoons dried sage or 8 whole fresh sage leaves
  • 8 slices prosciutto
  • 1 t. kosher salt
  • ½ cracked black pepper
  • 1 c. flour
  • SAUCE INGREDIENTS:
  • 1 c. dry white wine (chardonnay)
  • 1 c. chicken stock
  • 1 T. grated lemon peel
  • ½ lemon, juiced
  • 2 T. butter
  • 3 T. capers
  • pinch of salt and pepper
Instructions
CHICKEN DIRECTIONS:
  1. Sprinkle chicken breasts with salt and pepper.
  2. Sprinkle top only with sage (1.2 t. each).
  3. Place 2 slices prosciutto on each chicken breast.
  4. Place in gallon freezer bag, one at a time and pound to ¼ inch thickness. Dredge both sides in flour.
  5. In large saute pan over medium heat, melt 2 T. butter and 2 T. olive oil, swirling them together to mix.
  6. Place 2 chicken breasts in pan and allow to brown on first side, around 3 minutes, or until golden brown.
  7. Flip and cook an additional 3 minutes on 2nd side.
  8. Remove to a platter and loosely tent with foil, or place in 200ยบ oven to keep warm.
  9. Keep pan juices/oils for sauce.
SAUCE DIRECTIONS:
  1. Add one cup each of dry white wine and chicken stock to pan, scraping up brown bits with spoon.
  2. Add pinch of salt and pepper and reduce down by ½ volume.
  3. Add in lemon juice and zest.
  4. Swirl in butter until dissolved then add capers.
  5. Spoon over chicken and serve.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/chicken-saltimbocca-2/