Saturday, June 26, 2021

Chicken Saltimbocca

This recipe is from It came together super fast. About 30 minutes to get it on the table.

2 chicken cutlets 
Kosher salt
Freshly ground black pepper
1 tbsp. sage, finely chopped, plus 3 large leaves per cutlet 
4 slices prosciutto (about 3 oz.)
1/3 c. all-purpose flour
2 tbsp. extra-virgin olive oil
2 tbsp. butter
1/2 c. dry white wine
1/2 c. low-sodium chicken broth
Fresh chopped parsley, for garnish
Freshly grated Parmesan, for garnish

Season the cutlets generously on each side with salt and pepper. Sprinkle the cutlets with chopped sage. Lay a slice of prosciutto over each cutlet and wrap any excess underneath. Next, press 3 sage leaves into each cutlet making sure the sage adheres to the prosciutto.

Pour flour onto a plate and season with salt and pepper. Carefully dredge each cutlet in flour, being sure to press any sage leaves that have fallen off back onto the cutlet.

In a large, heavy-bottomed skillet, heat olive oil over medium-high heat. Add cutlets prosciutto side down and cook for 2 to 3 minutes or until the prosciutto is browned and slightly crispy. Flip and cook for an additional 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.

Reduce the heat to medium and add butter to the pan, making sure to scrape up any browned bits. Once the butter is melted and foamy. Stir in wine, bring to a simmer, and let cook for 3 minutes or until reduced by half. Add broth, return to a simmer, and cook for another 3 minutes, until the sauce has reduced by half again.

Add the chicken back into the skillet and cook for 2 minutes, spooning the sauce over the top of the chicken to coat. Move to a plate and garnish with a sprinkle of parsley and freshly grated Parmesan.

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