Chicken Saltimbocca

by Katie Johnstonbaugh
of Dishin & Dishes
INGREDIENTS:
4 whole boneless, skinless chicken breasts
2 teaspoons dried sage or 8 whole fresh sage leaves
8 slices prosciutto 
1 t. kosher salt
1/2 cracked black pepper
1 c. flour

SAUCE INGREDIENTS:
1 c. dry white wine (chardonnay)
1 c. chicken stock
1 T. grated lemon peel
1/2 lemon, juiced
2 T. butter
3 T. capers
pinch of salt and pepper

DIRECTIONS:  
Sprinkle chicken breasts with salt and pepper.  Sprinkle top only with sage (1.2 t. each).  Place 2 slices prosciutto on each chicken breast.  Place in gallon freezer bag, one at a time and pound to 1/4 inch thickness.  Dredge both sides in flour.  In large saute pan over medium heat, melt 2 T. butter and 2 T. olive oil, swirling them together to mix.  Place 2 chicken breasts in pan and allow to brown on first side, around 3 minutes, or until golden brown.  Flip and cook an additional 3 minutes on 2nd side.  Remove to a platter and loosely tent with foil, or place in 200º oven to keep warm.  Keep pan juices/oils for sauce.

SAUCE DIRECTIONS:
Add one cup each of dry white wine and chicken stock to pan, scraping up brown bits with spoon.  Add pinch of salt and pepper and reduce down by 1/2 volume.  Add in lemon juice and zest.  Swirl in butter until dissolved then add capers.  Spoon over chicken and serve.

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