This chicken/prosciutto dish with a lemon sauce is always popular and comes together very quickly. Preparing the ingredients ahead of time makes it very easy.

Chicken Saltimbocca

  • Servings: 4
  • Difficulty: medium
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Ingredients

  • 4 boneless chicken breast halves
  • 4 large slices of prosciutto (enough to cover the chicken)IMG_0136
  • 8 sage leaves (optional)
  • 1/2 C. flour plus 4 tsp. for sauce
  • 2 T butter
  • 2 T olive oil
  • 1/4 C. dry white wine
  • 1 C. chicken or vegetable stock
  • 1/4 cup lemon juice (fresh if possible)
  • about 1/2 tsp. salt and pepper to taste, plus more for chicken

Directions

  1. Place chicken between 2 sheets of plastic wrap and flatten using smooth side of a mallet until it’s about 1/3 inch thick.  Cut each breast in half to make a piece about the size of the palm of your hand.  Sprinkle with salt and pepper
  2. Place one sage leaf on each piece of chicken, then cover it with a slice of prosciutto (or put the prosciutto directly on the chicken if not using the sage)
  3. Put the flour in a low-sided bowl or plate and turn the chicken/prosciutto in it until the chicken is covered all on sides
  4. Squeeze the lemon juice and set aside
  5. Whisk 4 tsp. flour into white wine and set aside
  6. Heat a heavy skillet such as cast iron, over medium-high heat, and add butter and olive oil.  When that starts to sizzle, add the chicken, prosciutto side down. Cook for 4 minutes, then turn and cook for another 3 minutes (just until cooked through).  Remove chicken and keep warm.
  7. In the same skillet, over medium heat, add broth and lemon juice, deglazing the pan; stir and bring to a boil (turning up the heat if necessary).  Add wine/flour mixture and whisk until the sauce thickens (this happens quickly).  Add salt (about 1/2 tsp.) and pepper to taste.
  8. Plate with pasta, covered by 1 or 2 chicken pieces and spoon sauce on top.

Lessons Learned/Advice:

  • I usually serve this with a salad and some pasta (whole wheat rotini or spaghetti work well); there is enough lemon sauce to put on top of the pasta too.
  • None of my kids like the sage so I always leave this off — but they turn crispy and add a nice  burst of flavor if you like sage
  • When I take the chicken out of the skillet, before making the sauce, I just let it sit on the stovetop without heat. You could put it in a warmed toaster oven or oven but I always worry about it over-cooking; so I just prep all the ingredients (plus salad and pasta)  and make the sauce as quickly as possible

Credits:

My source is Epicurious although I’ve doubled the lemon sauce since it’s always popular and is treated as a pasta sauce as well.

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