When I told my daughter I was making Chicken Saltimbocca for dinner, she said, “What’s that?” My response: bacon on chicken. Technically, that is not true, but it is the best short answer I could think of and it describes the essence of this dish. Prosciutto is Italian cured ham, which imparts a savory, salty, flavor that goes well with chicken (or just about anything, for that matter).
Unlike traditional ham in the U.S., thin slices of prosciutto crisp like bacon in this dish for a delightful texture. Add a little sage and a light, lemony sauce and you’ll understand why Saltimbocca [sȯl-təm-ˈbä-kə] literally means to jump in the mouth—it’s that good.
1/2 cup flour
1 teaspoon ground black pepper
4 boneless, skinless chicken breasts — pounded flat
2 tablespoons fresh sage leaves — minced
4 thin slices prosciutto
4 tablespoons olive oil
3/4 cup white wine
1 tablespoon lemon juice — fresh
4 tablespoons butter
2 tablespoons fresh parsley leaves — minced
2 cloves garlic — minced
3/4 cup chicken stock
NOTES: It is important to flatten the chicken breasts so the meat cooks evenly.
Combine flour and 1 teaspoon pepper. Pat chicken dry with paper towels. Dredge chicken in flour, shake off any excess. Arrange on a tray and sprinkle minced sage over each one. Place 1 slice of prosciutto on top of each chicken breast, pressing lightly to adhere.
Heat 2 tablespoons oil in a skillet over medium heat. Add cutlets to pan, prosciutto-side down (careful not to overcrowd); cook until golden brown and prosciutto is crisp, 2 to 3 minutes. Turn cutlets over and cook until light golden brown, about 2 minutes more.
Pour off excess fat from skillet. Stir in white wine to deglaze the pan, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice, stock, and garlic; simmer 3-5 minutes to reduce. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper.
Spoon sauce over cutlets just before serving with spaghetti squash, as shown in the photo.
Also posted at: The Healthy Home Economist Monday Mania