Easy Chicken Saltimbocca
An easy way to make Chicken Saltimbocca
without having to roll, stuff and use
toothpicks to close the chicken.
This is delicious along side some garlic mashed potatoes and roasted asparagus.
INGREDIENTS:
1/2 cup all-purpose flour
Ground black pepper
8 thin-cut, boneless, skinless chicken
2 garlic cloves
2 tablespoon minced fresh sage leaves , plus 8 large leaves
8 thin slices prosciutto
4 tablespoons olive oil
1 1/4 Cups dry white wine or chicken broth if you don't have wine or don't cook with alcohol
2 teaspoons lemon juice
4 tablespoons unsalted chilled butter , cut into 4 pieces
1 tablespoon minced fresh italian (flat leaft)parsley leaves
DIRECTIONS:
1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine
flour and 1 teaspoon pepper in shallow dish.
2. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off
any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1
prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 tablespoons olive oil in large skillet over medium-high heat until
beginning to shimmer.
Add reserved whole sage leaves and cook until leaves begin to change
about 15 to 20 seconds.
Using slotted spoon, remove sage
to paper towel-lined plate and reserve for garnish.
Add garlic cloves to oil and
cook for just a couple of minutes just to infuse the oil, then remove.
Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown,around 3 minutes
Flip and cook on other side until light golden brown, about 2 minutes more.
Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
4.Stir in wine, scraping up any browned bits, and simmer until reduced to
about 1/3 cup.
Stir in lemon juice.
Turn heat to low and whisk in butter, 1
tablespoon at a time.
Off heat, stir in parsley and season with salt & pepper if needed.
Remove chicken from oven and place on platter.
Spoon sauce over cutlets before serving.
Garnish with fried sage leaves and lemon wedges.
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Garlic Mashed Potaoes
4 large potatoes
2 garlic cloves peeled and slightly crushed but kept whole.
3 tablespoons butter
1/3 cup milk or cream
1/4 sour cream
Salt & pepper to taste
Peel and dice potatoes into 1 inch cubes. Place potatoes and garlic in medium sauce pan , cover with cold water and bring to boil. Cook approximately 10-15 minutes until tender but not mushy. Drain potatoes and add back to dry sauce pan. Add remaining ingredients and smash to consistency you like. Adding a little more milk if potatoes are too stiff. Season with salt & pepper.
