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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Saltimbocca (Maggiano's) Recipe

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This recipe for Chicken Saltimbocca (Maggiano's) is from Stewart /Campbell Clan 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 (6 oz.) boneless chicken breasts
Salt and fresh ground pepper
⅓ cup flour
2 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
2 tsp. fresh sage (or 1 tsp. dried sage)
2 slices prosciutto (large slices, halved))
¼ lb. thin sliced mozzarella cheese
¾ cup dry white wine
Directions:
Directions:
Lightly pound the chicken breasts to an even thickness.
Season the chicken with salt and pepper to taste.
Coat breasts with flour, shaking off any excess.
Heat saute pan over medium-high heat.
Melt 1 Tbsp. butter with olive oil until very hot.
Add chicken until the undersides are golden brown, about 5-6 minutes.
Turn chicken over and continue to cook until they feel firm when pressed in the center, about 4-6 minutes more.
Reduce heat to very low.
Sprinkle breasts with sage.
Top each with a slice of prosciutto.
Then top with slice of mozzarella.
Cover the pan tightly and cook until the cheese melts, about 1½ minutes.
Place chicken on platter and cover with tin foil tent while preparing sauce.

For sauce: Increase the pan heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes.
Remove from heat and stir in remaining Tbsp. of butter.
Spoon an equal amount of this sauce over each chicken breast.
Number Of Servings:
Number Of Servings:
4

 

 

 

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