Sunday, April 25, 2021

Chicken Saltimbocca

Superfast Sunday dinner.

I made the Arborio rice first and kept it warm on the stovetop. The zucchini was sauteed while the chicken was cooked.

About the chicken. I picked up Chicken Cutlets at Fresh Market. I did a google search for a recipe and found a Lidia Bastianich recipe from Food and Wine. Perfect!!

Four 6-ounce  boneless chicken breast halves
Salt and freshly ground pepper
4 thin slices prosciutto di Parma
All-purpose flour, for dusting 
2 tablespoons extra-virgin olive oil 
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Heat a large skillet. Add the oil and 2 tablespoons of butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. 

Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top, and serve.

It seems that someone else in the house is a fan of this recipe...

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