This recipe 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 adds great flavor especially when paid with the chicken. Buy thinly sliced prosciutto, not shaved for easier cooking. If you don’t want to slice your own chicken breast you can always buy chicken cutlets. Just be sure your chicken is cut into similar thickness for even cooking. I paired this dish with some steamed vegetables, it was a great duo. Fun fact: Saltimbocca is a cooking term used for wrapping together 2 meats and sautéing them in butter and seasoned with sage.
Serves: 2 | Serving Size: 1 chicken breast
Ingredients:
- 1/4 cup all purpose flour
- 12 ounces chicken breast pounded into 1/4 inch thick pieces (or use chicken cutlets)
- Salt and Pepper
- 2 teaspoons minced fresh sage, plus 4 large fresh leaves for frying
- 4 thin slices of prosciutto
- 2 tablespoons olive oil
- 1 shallot – minced
- 1/3 cup low sodium chicken broth
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- 2 teaspoons fresh parsley – minced
- 2 teaspoon fresh lemon juice
Directions:
- Pat chicken dry with paper towels and season with salt and pepper. Coat chicken in flour (set aside 1 teaspoon of fresh flour for use in step 4). Sprinkle one side of each breast with minced sage, then top with 1 – 2 slices of prosciutto – press firmly to adhere.
- Heat oil in a large skillet over medium-high heat. Add whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 – 20 seconds. Carefully transfer fried leaves to a paper towel lined plate. Lay chicken, prosciutto side down, in remaining oil in skillet and cook over medium-high heat until golden brown. Flip chicken over and continue to cook until lightly browned on second side. Transfer to plate and tent loosely with aluminum foil.
- Add shallot to now empty skillet and cook over medium-high heat until soft. Stir in 1 teaspoon of flour and cook for 1 minute. Whisk in broth and wine. Bring to simmer and cook until sauce is slightly thickened and reduced.
- Return chicken to skillet, prosciutto side up, along with any accumulated juices and simmer until heated through and chicken registers 165*F. 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%
Modified from from: America’s Test Kitchen (2014). “Chicken Saltimbocca.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 102. Print.
