It has been months since I last made Chicken Saltimbocca for dinner. I had purchased a huge package of boneless chicken breasts and decided to spend the morning making meals for the freezer. I made Saltimbocca, a combination of thinly sliced chicken cutlets, salty prosciutto, and fresh sage leaves. Cooked in white wine and butter sauce brings the dish to life. I also made some Chicken Parmesan and Chicken Cordon bleu with the rest of the chicken breasts.
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
- Lightly pound the chicken to flatten it evenly, and place fresh sage leaves on top.
- Place a thin piece of prosciutto on top of the sage.
- Dip each piece of chicken into flour, and gently shake off any excess.
- Fry each breast in a lightly oiled pan and a little butter until both sides are brown.
- Set aside on a tray while preparing the sauce.
- Melt the butter in the frying pan, add the white wine, and cook the sauce over high heat until reduced by half. Add the chicken stock and bring it back to a boil, cooking it until it reduces by half.
- Return the chicken saltimbocca to the pan with the wine sauce. Let it simmer until the chicken is cooked thoroughly; season with salt and pepper.
- It's time to plate the chicken, drizzle more of the sauce on top, and serve. You are really going to enjoy this special dish.
I had enough chicken to make 2 more recipes; Chicken Parmesan and Cordon bleu.
Stay tuned as I will save those recipes to share on another day. Have a great week everyone.
Until next time, this is Sunscape
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