Recipe: Chicken Saltimbocca
- 3/4 cup all-purpose flour
- Fresh ground black pepper
- 8 thin-cut, boneless, skinless chicken cutlets
- 1 Tbs minced fresh sage leaves, plus 4 large leaves (optional)
- 8 thin slices prosciutto
- 4 Tbs olive oil- divided
- 1 1/4 cups dry white wine
- Juice from 1 lemon
- 4 Tbs unsalted butter, cut into 4 pieces and chilled
- 1 Tbs minced fresh parsley leaves
- Kosher salt
Adjust oven rack to middle position and heat oven to 250 degrees.
In a shallow dish combine all purpose flour and 1 teaspoon pepper. Next, pat cutlets dry with paper towels and then dredge the chicken cutlets in the flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place one slice of prosciutto on top of each cutlet, pressing lightly to adhere; and then set aside.
Heat 2 Tbs olive oil in a large skillet over medium-high heat until the oil begins to shimmer. If using the four large sage leaves add to the oil and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using a slotted spoon, remove sage and transfer to a paper towel-lined plate; and reserve as the garnish.
Next add half of cutlets to the skillet with the prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about another 2 minutes more. Transfer the crisp chicken to a wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets and then transfer to oven to keep warm while preparing sauce.
Prepare the sauce by removing any excess fat from skillet. Over medium high heat, stir in the dry white wine while scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in the fresh lemon juice and turn the heat to low and whisk in butter, 1 tablespoon at a time. Turn the heat off and stir in parsley and season with salt and pepper.
Remove chicken from oven and place on platter. Spoon the sauce over cutlets just before serving.
Meal type: dinner
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.