Chicken Saltimbocca-New Chicken Recipe…I Know You Need One!
Oh that dreaded chicken breast. Sometimes its like it taunts you! You planned chicken for dinner, but what are you going to do with it? It can literally drive you mad when it’s dinner time and you are faced with the chicken challenge.No fear! A new chicken recipe is here! The kids gobbled this one up! It’s not difficult and it’s perfect for a weeknight meal.But I promise if you make this one for friends and family, they will not be disappointed.
This one is traditionally made with veal, but I use chicken because well, chicken is what I’ve got. I also add some lemon juice and lemon zest to my version, because it almost always makes everything taste better. It just brightens up the sauce that gets poured over the chicken. I love to add the lemon zest at the end, when the dish is still hot to add some freshness. We all know and love chicken, but the true star of the show here is the prosciutto That’s right! prosciutto is the part of this dish that will take that chicken dish from okay to amazing. When my kids saw me making this they said, “prosciutto on top of chicken? I can’t wait to eat dinner! The best part is that the prosciutto gets crisped up during cooking! You can buy prosciutto already sliced and ready to go in most grocery stores.Sandwiched in between that chicken and prosciutto is some sage. Sage is commonly found in that poultry seasoning in your cabinet. It is also used in a lot of stuffing, and pairs well with many meats. It is also popular in Italian cooking. It really lends and earthy flavor to the chicken. You can find in the produce section sitting pretty with the rest of the packaged herbs.
Try this one when you have chicken anxiety. It happens to the best of us.
Chicken Saltimbocca with Lemon
Ingredients
- 3 large chicken breasts cut in half to yield 6 cutlets
- 6 slices prosciutto
- 1 lemon
- 6 large fresh sage leaves
- 2/3 cup chicken broth
- 1 shallot finely chopped - regular onion is fine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic finely chopped
- 1/2 cup flour for dredging-may need a little more or less
- salt and pepper
Instructions
- Cut you chicken breast in half to create six pieces (I was able to get three pieces out of one of the chicken breasts because it was very large) In a wide dish, season your flour with salt and pepper. Coat each chicken piece with flour and shake off the excess. Repeat with all the chicken pieces.
- Next place a sage leaf on the floured chicken breast.
- Cover with one slice of prosciutto. Next secure the sage leaf and prosciutto with a toothpick. Make sure to get both the sage leaf and prosciutto. Repeat with the remaining chicken pieces.
- Heat olive oil over medium high heat and cook your chicken prosciutto side up until you get a nice brown color on each piece of chicken. This should take about 3-5 minutes.
- While the chicken is browning. Zest your lemon and set aside. Juice your lemon and set aside.
- Flip the chicken over, to crisp the prosciutto. This should take about 2 minutes, but it depends on how crispy you want it.
- Flip the chicken back over to check the crispiness of your prosciutto. Crisp it gain if you like. We like it crispy.
- Remove the chicken from the pan to a dish, and lower the heat to medium low. Add the butter, garlic and shallot. Saute for a minute or two.
- Add the lemon juice, and chicken broth. Let the sauce simmer for 2 minutes. Add salt & pepper if needed.
- Add your chicken back to the pan and cover. Simmer on medium low for about 10-15 minutes, or until the chicken is cooked through. If you are making sides or just aren't ready for that chicken yet, you can turn the heat to low to give yourself some extra time.
- Sprinkle the lemon zest on the chicken.
- Serve with sauce.
