Chicken Saltimbocca

Submitted by: Leon and Mary Brock

Attributed to: 

Category: Poultry

Description: Italian in origin, classic saltimbocca is made with veal wrapped in prosciutto and sage. This recipe reimagines the dish in a lighter way.  True to the literal meaning of saltimbocca, however, this recipe too will make the chicken "jump in your mouth”! Buona mangiata!

Prep time: 15 minutes

Total time: 45 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

4 boneless, skinless chicken breast halves (about 6 oz each), lightly pounded to an even thickness

kosher salt and pepper, to taste

1/3 cup all purpose flour

2 Tablespoons butter

1 Tablespoon extra virgin olive oil

2 teaspoons chopped fresh sage OR 1 teaspoon dried sage

2 large slices of prosciutto (not paper thin), cut in half to fit chicken breasts

1/4 pound fresh mozzarella cheese, thinly sliced to fit chicken breasts

3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or whatever Chef is drinking)

Special tools/utensils needed:

large saute pan with tight fitting lid

tongs

serving platter

Directions: 

1. Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside. 

2. In a large saute pan over medium-high heat, melt 1 tablespoon of butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5-6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4-6 minutes more. 

3. Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer the chicken to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese. 

4. Increase the heat under the sauce pan to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until the wine is reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. 

5. Spoon an equal amount of the sauce over each breast. Serve immediately. Taste the chicken “jumping in your month”?