Chicken Saltimbocca

 

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.