I had leftover sage leaves from a previous recipe, so I decided to make Chicken Saltimbocca. Fast, easy, and delicious. The sauce reduced down a little too much so I'd double the sauce next time or skip it entirely and just squeeze a lemon over everything at the end.
Chicken Saltimbocca
Recipe from America's Test Kitchen: Dinner for Two
Ingredients:
4 (4-oz) thin chicken cutlets, about 1/4" thick
1/4 cup flour, plus 1/2 teaspoon flour
salt and pepper
4 large sage leaves plus 2 teaspoons minced fresh sage
4 thin slices prosciutto (2 oz)
2 tablespoons olive oil
1 small shallot, minced
1/3 cup chicken broth
1/4 cup white wine
1 tablespoon unsalted butter
2 teaspoons minced fresh parsley
1 teaspoon lemon juice
Directions:
Season chicken with salt and pepper. Spread 1/4 cup flour in a shallow dish with a pinch of pepper. Dredge cutlets with flour. Sprinkle minced sage on one side of cutlet and press a slice of prosciutto on top.
Heat oil in a large skillet over medium-high heat. Add sage leaves and cook, turning once, until leaves begin to turn color, about 30-60 seconds total. Transfer to a paper-towel lined plate.
Place cutlets, prosciutto side down, in the skillet and cook about 2 minutes until golden brown on first side. Carefully flip cutlets and cook until lightly browned on other side, another 1-2 minutes. Transfer to plate and tent with foil to keep warm.
Reduce heat to medium and add shallot to pan, cooking for about 2 minutes until softened. Stir in 1/2 teaspoon floor and cook for 1 minute. Whisk in the broth and wine, scraping up any browned bits. Bring to a simmer and cook until sauce is slightly thickened, about 3 to 5 minutes. Whisk in the butter, parsley, and lemon juice.
Return cutlets to skillet, prosciutto side up, along with accumulated juices, and allow to heat for 30 seconds. Plate cutlets on a serving plate and spoon sauce over top. Top with a fried sage leaf.
