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Chicken Saltimbocca with Spinach and White Beans Recipe

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This recipe for Chicken Saltimbocca with Spinach and White Beans, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 C. flour
salt and pepper
4 skinless boneless breast halves
1 T. oil
1/4 c. Marsala wine
1 tsp. sage
4 thinly sliced prosciutto
1/2 c. chicken broth
1 T. lemon juice
2 tsp. butter
2 c. cannellini beans
1/4 c. roasted red peppers
2 c. washed baby spinach

Directions:
Directions:
Cook spinach with beans in oil until lightly wilted and sprinkle with salt and pepper. Keep warm.

Mix flour with salt and pepper and coat chicken. Heat oil on med hi, cook chicken and cover. Brown both sides and cook throughly. Remove and sprinkle sage and prosciutto on top of the chicken. In the pan add broth, wine and lemon juice and bring to a boil until reduced by 1/2. Add roasted red pepper and whisk in butter, then drizzle over chicken.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Saltimbocca translates to "tumbling in mouth". It's so good you can't stop tasting it. Typically, Saltimbocca is made with veal in a butter wine sauce and is a traditional Roman recipe. Of course serving it over pasta makes it better. Buon Appetito!

 

 

 

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