Saltimbocca translates to "jump in your mouth" in Italian. Most people are familiar with this dish made with veal. I try to stay away from veal as much as I can, although it is delicious.
My husband thinks substituting chicken 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.
2 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
My husband thinks substituting chicken 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.
2 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 to 4
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