Chicken Saltimboca
Ingredients
- 4 4 4 skinless, boneless, chicken breast halves, lightly pounded
- 4 4 4 skinless, boneless, chicken breast halves, lightly pounded
- 4 4 4 skinless, boneless, chicken breast halves, lightly pounded
- Salt & pepper
- Salt & pepper
- Salt & pepper
- 8 8 8 sage leaves
- 8 8 8 sage leaves
- 8 8 8 sage leaves
- 4 4 4 slices Prosciutto
- 4 4 4 slices Prosciutto
- 4 4 4 slices Prosciutto
- All purpose flour for dusting
- All purpose flour for dusting
- All purpose flour for dusting
- 2 2 2 T EVOO
- 2 2 2 T EVOO
- 2 2 2 T EVOO
- 4 4 4 T butter, cut into tablespoons
- 4 4 4 T butter, cut into tablespoons
- 4 4 4 T butter, cut into tablespoons
- 1/4 1/4 2 + 2 T dry white wine
- 1/4 1/4 2 + 2 T dry white wine
- 1/4 1/4 2 + 2 T dry white wine
- 1 1 1 C chicken stock
- 1 1 1 C chicken stock
- 1 1 1 C chicken stock
Details
Servings 4
Cooking time 40mins
Preparation
Step 1
Season chicken with salt & pepper. Place 2 sage leaves on each breast. Top with slice of Prosciutto. Press Prosciutto to help it adhere to chicken. Dust with flour.
Heat large skillet. Add oil & 2 T of butter. Add breasts, prosciutto side up & cook over hi heat until nearly cooked thru, @ 3 min. Turn chicken & cook just until Prosciutto begins to shrink, @ 1 min. If necessary, cook in 2 batches. Transfer chicken to platter. Pour off any fat & wipe out skillet.
Add remaining butter to skillet. Add wine & cook over hi heat until reduced by half, @ 2 min. Add stock & bring to boil. Cook until reduced by half, @ 3 min.
Return chicken to skillet, Prosciutto side up & simmer over mod heat until chicken is cooked thru, @ 2 min. Transfer to platter & pour sauce over chicken
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