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Chicken Saltimbocca Recipe

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This recipe for Chicken Saltimbocca, by , is from In the Kitchen, 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!

Michael Kanellis


4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
8 large fresh sage leaves
8 thin slices prosciutto
3 T olive oil
1 cup dry white wine
1 Tablespoon capers
1 cup low-sodium chicken broth
1 lemon
1/2 stick butter

1. Pound chicken breasts to 1/4 inch thickness
2. Sprinkle with salt and pepper
3. Put 2 large sage leaves on top of each chicken breast, then wrap 2 slices of prosciutto crosswise around each cutlet
4. Heat oil in large skillet over medium heat.
5. Add chicken breasts and cook until no longer pink in the center, about 2 minutes per side. Transfer to a platter. Tent with foil to keep warm.
6. Add wine and capers to skillet and simmer, scraping up any browned bits, 1 minute.
7. Add broth and simmer until slightly reduced, 4 to 5 minutes.
8. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy.
9. Squeeze in juice from one lemon.
10. Spoon 2 Tablespoons sauce over each chicken breast and serve.




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