Chicken Saltimbocca

Welcome back!

Today, we have another Italian chicken dish! Saltimbocca is another very classic Italian dish that is actually traditionally made with veal (chicken is more of an American thing) and requires two key components: sage and prosciutto. These flavors blend to make a great combination, so much so that it "jumps in the mouth" (which is what saltimbocca means - salta in bocca).

Chicken Saltimbocca

Makes 4 servings

Ingredients:

Chicken

2 chicken breasts
12 sage leaves
4 slices prosciutto
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste

Sauce:

2 tablespoons butter
1 small shallot, diced
1 clove garlic, minced
1 tablespoon lemon juice
1/4 cup dry white wine
3/4 cup chicken broth

Directions:

Cut each chicken breast in half lengthwise to get four thin slices.
Place two leaves of sage on each piece of chicken and wrap with a piece of prosciutto.
Put one piece of sage on the top.
Cook this on a pan for 3 minutes on the first side (sage leaf facing up), and 1 minute on the other side.
Take the chicken off the pan.
Cook the sauce:

Put the butter in the pan and saute the shallot and garlic.
Add the lemon juice, white wine, and chicken broth.
Cook this on high heat until it has reduced to about half the original volume.

Put the chicken back in the pan and cook for another two minutes in the sauce. Add salt and pepper to taste.

As you can see below, we paired it with some Gnocchi and a little salad, making for a nice, rounded meal. The salad dressing is kinda like an "Italian" dressing, with honey, lemon juice, olive oil, and dijon mustard mixed together. However, it should be noted that Italian dressing is actually American as in Italy, salads usually don't have pre-mixed dressings.

Li'l Chefpo also ate some Chicken Saltimbocca in Italy. This one didn't have as much sage and the prosciutto was just flat on top, but it was still great!

-Chefpo

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