Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings
Jump in the mouth! That’s the meaning of Saltimbocca! It really speaks for itself because a lot of things are happening in your mouth in every bite of this delicious Chicken Saltimbocca! Try it out yourself. Enjoy!
Ingredients:
2 tbsp of olive oil
1 shallot, minced
2 tsp of minced fresh sage
1 tbsp of lemon juice
4 fresh sage leaves
4 slices of prosciutto (you could make 8 slices and have a slice on each side if you want)
1 tsp of flour (you can use a gluten-free flour here if needed)
½ c of chicken broth
4 chicken cutlets, roughly 4 ounces each
salt and pepper
2 tsp of fresh parsley, finely chopped
2 tbsp of butter
⅓ c dry white wine (vermouth is a good option here)
Directions:
Sprinkle salt, pepper, and minced sage over the chicken, then toss until well coated.
Add a slice of prosciutto over each chicken, then press it.
Add a sage leaf over each prosciutto, then use a toothpick to secure.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the chicken with the prosciutto facing down. Cook each side for 3 to 5 minutes. Transfer onto a clean plate, then cover the chicken with aluminium foil to keep warm.
In the same skillet, add ½ of the oil and allow it to become hot.
Add the shallot, then sauté for about 2 minutes or until translucent.
Add the flour, then whisk and cook for a minute to remove the raw taste.
Add broth and wine, then stir until well blended. Scrape the bottom of the skillet to get the browned bits. Simmer the mixture for about 4 minutes or until the texture of the sauce becomes thick.
Add lemon juice, butter, and parsley. Stir until well blended.
Put the chicken back into the skillet, then simmer for 1 minute.
Serve and enjoy!
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