Lemony Chicken Saltimbocca Recipes

CHICKEN SALTIMBOCCA WITH LEMON SAUCE

Steps:

• Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
• Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
• Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

CHICKEN SALTIMBOCCA WITH LEMON SAUCE

Steps:

• Place chicken between 2 sheets of plastic wrap on work surface.
• Using mallet, pound chicken to 1/3-inch thickness.
• Sprinkle chicken with salt and pepper.
• Place 2 sage leaves atop each chicken breast half.
• Top each chicken breast with 2 prosciutto slices, pressing to adhere.
• Spread 1/2 cup flour on plate.
• Turn chicken in flour to lightly coat both sides.
• Melt butter with oil in large nonstick skillet over medium-high heat.
• Add chicken, prosciutto side down; cook 4 minutes.
• Turn chicken over and cook just until cooked through, about 3 minutes.
• Transfer to platter and cover to keep warm; reserve skillet.
• Whisk wine with remaining 2 teaspoons flour in small bowl.
• Add broth and lemon juice to same skillet; bring to boil.
• Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
• Season to taste with salt and pepper.
• Spoon sauce over chicken.

LEMONY CHICKEN SALTIMBOCCA

Steps:

• Sprinkle chicken cutlets evenly with salt. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place.
• Heat a large skillet over medium heat. Add 1 tbsp oil to the skillet, swirling to coat the pan. Add the wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until the cutlets are done. Remove chicken cutlets from the pan to a platter and keep warm.
• Combine the chicken broth, lemon juice, and 1/2 tsp cornstarch in a small bowl; stir with a whisk until the cornstarch mixture is smooth. Add the cornstarch mixture and remaining 1 tsp extra-virgin olive oil to the pan; bring to a boil, stirring constantly with a whisk. Cook the mixture for 1 minute or until the sauce is slightly thickened, stirring constantly. Serve the sauce over the chicken. Enjoy!