Chicken Saltimbocca

Name: Chicken Saltimbocca
Total time: 40 min
Ingredients: Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded; Salt and freshly ground pepper; 8 large sage leaves; 4 thin slices prosciutto di Parma; All-purpose flour, for dusting; 2 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter, cut into tablespoons; 1/4 cup plus 2 tablespoons dry white wine; 1 cup chicken stock or low-sodium broth

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Total: 40 minutes

Servings: 4

Cost: $8.42 /serving

Author : Lidia Bastianich

Ingredients

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Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly poundedSalt and freshly ground pepper8 large sage leaves4 thin slices prosciutto di ParmaAll-purpose flour, for dusting2 tablespoons extra-virgin olive oil4 tablespoons unsalted butter, cut into tablespoons1/4 cup plus 2 tablespoons dry white wine1 cup chicken stock or low-sodium broth

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Instructions

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Step 1

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Step 2

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

Step 3

Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.

Step 4

Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.