It’s the perfect weeknight meal as it comes together quick and delivers lots of flavor.
Saltimbocca is a classic Italian dish. Traditionally, the recipe calls for veal, but in our home, my mother always prepared it with skinless, boneless chicken breast s.
DirectionsOn a work surface, place the chicken between 2 pieces of plastic wrap and pound to about ⅓ inch thick. Season all over with 1 teaspoon of the salt and the pepper.Press a piece of prosciutto into each chicken breast, wrapping it around if it’s larger than the chicken. Press a sage leaf into each.
Using a 6-inch skewer or toothpick, carefully fasten the sage leaf to the prosciutto and chicken by threading it through the chicken, prosciutto, and sage leaf. Press down to flatten the chicken.Into a shallow dish, pour ¼ cup of the flour. Press each chicken breast into the flour, front and back, adding more flour if needed. Place the chicken on a large plate and cover with plastic wrap. Place in the refrigerator for at least 30 minutes and up to 2 hours.
In a large skillet over medium heat, warm 3 tablespoons of the oil. Carefully place half of the chicken, sage leaf side down, into the pan and cook for 3 to 4 minutes, until the prosciutto gets crisp.Turn and cook for 3 to 4 minutes more, until the chicken is cooked through. Repeat with the remaining oil and chicken. Transfer the chicken to a clean plate. headtopics.com
In the same pan, melt the butter and swirl to combine with the oil. Add the remaining 1 tablespoon of the flour and cook, whisking occasionally, for 3 minutes, until the flour is browned.Add the wine, then Increase the heat to high. Bring to a simmer and continue to cook, stirring occasionally, for about 3 minutes, until thickened and reduced by half. Season with the remaining 1 teaspoon of the salt.
To serve, spoon the sauce among plates. Arrange the chicken on top, sage leaf side up. Read more: Food52 »
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