Chicken Saltimbocca With Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From Bon Appetit, March 2007. Ingredients:
4 boneless skinless chicken breast halves |
8 large fresh sage leaves |
8 slices prosciutto (about 3 ounces, thinly sliced) |
1/2 cup all-purpose flour, plus |
2 teaspoons all-purpose flour |
1 tablespoon butter |
1 1/2 tablespoons olive oil |
2 tablespoons dry white wine |
1/2 cup low sodium chicken broth |
2 tablespoons fresh lemon juice |
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.
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