This recipe may take a bit of extra preparation, but, oh is it worth the effort. This is the first time I have made it and wow, was it delicious.
Chicken Saltimbocca Recipe
4 (6-ounce) skinless, boneless chicken breast halves, butterflied and lightly pounded
Kosher salt
Freshly ground black pepper
8 large sage leaves
1/2 teaspoon rosemary
3 cloves of garlic
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons, divided
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth
Source
Season thin chicken breasts with salt and pepper. Top with a slice of prosciutto and press the prosciutto to help it adhere to the chicken.
Place one or two sage leaves on top of each breast. You can hold it together with a toothpick if desired.
Dust the chicken with flour, shaking off the excess.
Heat a large skillet. Add the oil and 2 tablespoons of the butter, garlic, and rosemary. Simmer for a few minutes to release the fragrance of the garlic and rosemary.
Add the breasts, prosciutto side up, and cook over high heat until nearly cooked through about 3 minutes.
Turn the chicken and cook 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.
Add the remaining butter to the skillet and let it melt, then add the wine and cook over high heat until reduced by half. Add the chicken stock, boil, and cook it until it reduces by half.
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.
I served the Saltimbocca with some crisp hash browns since I had them on hand and needed to use them. I hope you give the recipe a go and enjoy its tastiness as I did.
Until next time, this is Sunscape
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