Chicken Saltimbocca With Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken. Ingredients:
4 boneless skinless chicken breast halves |
8 large fresh sage leaves |
3 ounces prosciutto (about 8 thin slices) |
1/2 cup all-purpose flour |
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. Using mallet, pound chicken to 1/3-inch thickness.
2. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half.
3. Top each chicken breast with 2 prosciutto slices, pressing to adhere.
4. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
5. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
6. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
7. Whisk wine with remaining 2 teaspoons flour in small bowl.
8. Add broth and lemon juice to same skillet; bring to boil.
9. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
10. Spoon sauce over chicken and serve with carrot orzo.
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