Wednesday, August 9, 2017

CHICKEN & LEMON SALTIMBOCCA

Saltimbocca translates to "jump in your mouth" in Italian. Most people are familiar to this dish made with veal. I try to stay away from veal as much as I can, although it is delicious.
My husband thinks this is equally as good as veal and doesn't miss it at all. You only need to buy about 2 ounces of Prosciutto for this recipe. 



4 boneless chicken breasts
Sea salt and freshly ground black pepper
12 fresh sage leaves
8 long slices Prosciutto di Parma
2 T extra-light olive oil or avocado oil

½ cup dry white wine
½ cup chicken broth
2 T unsalted butter
Juice of 1 lemon

On a clean work surface, cut each breast in half, lengthwise, and season to taste with salt and pepper.
Lay 3 sage leaves on top of each breast.
Wrap 2 slices Prosciutto around each breast.

In a large skillet, heat the oil over medium-high heat.
Place chicken breasts, sage side down, in skillet and cook until Prosciutto is lightly crisp, about 3 minutes.
Carefully flip the breasts over, lower heat to medium, and cook another 5 to 6 minutes.

Remove chicken from skillet and place on a baking sheet and keep warm in a 225 degree F oven while making the sauce.

Deglaze the skillet with the wine. 
Add the chicken broth and reduce by half.
Add the butter and simmer another 2 minutes.
Squeeze in the lemon juice and stir to combine.

Place chicken breast on a platter or individual plates.
Pour the sauce over and serve immediately with lemon wedges.

Serves 2






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