This recipe is now in my top 3 favorite recipes! It has so much flavor, but yet is so simple to make. I would add this it my menu every day if I could. Step two in the directions is an optional step, but I HIGHLY recommend spending the 15 seconds it takes to complete it. Fried sage has a great flavor profile with the chicken. Also, be sure to buy thinly sliced prosciutto, not shaved. The recipe calls for chicken cutlets, but I just took a chicken breast and sliced it my own. Be sure if you do decide to do your own chicken, cut the chicken into similar thickness so they cook evenly. I paired this dish with some steamed vegetables, it was a great duo.
Serves: 2 | Serving Size: 1/2 of chicken
Ingredients:
- 1/4 cup, plus 1/2 teaspoon all purpose flour.
- 12 ounces chicken breast cut into 1/4 inch thick pieces (or use chicken cutlets)
- Salt and Pepper
- 2 teaspoons minced fresh sage, plus 4 large fresh leaves
- 4 thin slices of prosciutto (1 1/2 oz)
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1/3 cup low sodium chicken broth
- 1/4 cup dry vermouth or dry white wine
- 1 tablespoon unsalted butter, chilled
- 2 teaspoons minced fresh parsley
- 1 teaspoon fresh lemon juice
Directions:
- Spread 1/4 cup flour in shallow dish. Pat chicken dry with paper towels and season with pepper. Coat chicken in flour. Sprinkle one side of each breast with minced sage, then top with 1 slice of prosciutto and press firmly to help adhere.
- Heat oil in 12-inch non-stick skillet over medium-high heat until simmering. Add large sage leaves and cook until leaves begin to change color and are fragrant, about 15 – 20 seconds. Using a slotted spoon, transfer fried leaves to a paper towel lined plate.
- Lay chicken, prosciutto side down, in oil left in skillet and cook over medium-high heat until golden brown on first side, about 2 minutes. Flip chicken over and continue to cook until lightly browned on second side. Transfer to plate and tent loosely with aluminum foil.
- There should be about 1 teaspoon of oil in pan, add shallot and cook over medium-high heat until softened, about 2 minutes. Stir in remaining 1/2 teaspoon of flour and cook for 1 minute. Whisk in broth and wine, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened and reduced to about 1/3 cup – 3 to 5 minutes.
- Return chicken to skillet, prosciutto side up, along with any accumulated juices and simmer until heated through and chicken registers 165 degrees. Transfer to serving plate.
- Off heat, whisk butter, parsley and lemon juice into sauce in skillet and season with salt and pepper to taste. Pour sauce over cutlets, garnish with fried sage leaves and enjoy!
Nutrition Information:
Per serving: Calories: 479; Total Fat: 27; Cholesterol: 33mg; Sodium: 739mg; Total Carbohydrates: 16g; Dietary Fiber: 1g; Sugars: 2g; Protein: 43g
Nutrition Bonus: Potassium: 88mg; Vitamin A: 7%; Vitamin C: 36%; Calcium: 2%; Iron: 3%
Adopted from: America’s Test Kitchen (2014). “Chicken Saltimbocca.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 102. Print.
