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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roman Style Chicken Saltimbocca Recipe

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This recipe for Roman Style Chicken Saltimbocca is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (4 oz.) boneless skinless chicken cutlets
salt
black pepper
8 thin slices Prosciutto
8 sage leaves, plus a few extra for garnish
3/4 c. flour
2 T. butter, divided
1 1/2 T. olive oil
1/2 c. dry white wine
1/2 c. low sodium chicken broth
lemon wedges
Directions:
Directions:
Sprinkle each cutlet with salt & pepper and top with a slice of prosciutto (or 2) & sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With rolling pin or mallet gently pound cutlets to an even 1/4 inch thickness while pounding the prosciutto and sage into the chicken.
Lightly coat chicken on both sides in the flour.
Heat 1 T. butter and when the butter foams add cutlets prosciutto side down. Cook 3-4 minutes per side, turning once until lightly browned and cooked through. Transfer to a platter & keep warm.
Add wine to the hot pan and stir with a wooden spoon to loosen all brown bits,. Let wine reduce by half, add chicken broth and reduce again. Remove pan from heat, swirl in remaining T.of butter. Taste, add salt &pepper if desired. Pour sauce over chicken cutlets and serve immediately with lemon wedges and optional sage leaves for decoration.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
a little while

 

 

 

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