Menu Enter a recipe name, ingredient, keyword...

Chicken Saltimbocca with Lemon Sauce

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 skinless boneless chicken breast halves
  • 8 large fresh sage leaves
  • 8 thin prosciutto slices (about 3 oz)
  • 1/2 cup plus 2 teaspoons all purpose flour
  • 1 tablespoon butter
  • 1.5 tablespoons olive oil
  • 2 tablespoons dry white wine
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons fresh lemon juice

Details

Servings 4

Preparation

Step 1

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

You'll also love

Review this recipe

Lemon Delight Lemony Chicken