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Chef John’s Chicken Saltimbocca

Name: Chef John’s Chicken Saltimbocca
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 boneless chicken breasts; salt and freshly ground black pepper to taste; 4 to 8 sage leaves, or as needed; 3 thin slices prosciutto; 2 tablespoons olive oil; 2 tablespoons Marsala wine or white wine; 1/2 lemon, juiced; 1/3 cup chicken broth; 2 tablespoons unsalted butter; 2 lemon wedges (optional)

Italian

New

2 servings

porzioni

10 minutes

tempo di preparazione

50 minutes

tempo totale

Inizia a Cucinare

Ingredienti

2 boneless chicken breasts

salt and freshly ground black pepper to taste

4 to 8 sage leaves, or as needed

3 thin slices prosciutto

2 tablespoons olive oil

2 tablespoons Marsala wine or white wine

1/2 lemon, juiced

1/3 cup chicken broth

2 tablespoons unsalted butter

2 lemon wedges (optional)

Istruzioni

Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/8-inch thickness. Season lightly with salt and freshly ground black pepper.

With the smoother side of chicken breasts facing up, lay 2 to 4 sage leaves on each breast; more sage leaves will give a stronger sage flavor. Then, cover breasts with a single layer of prosciutto, covering the sage underneath.

Lay a piece of plastic wrap on top, and press down firmly to flatten. Refrigerate for about 30 minutes before cooking for best results.

Heat olive oil in a nonstick skillet over medium-high heat. Place chicken, prosciutto-side down. in the pan, and sear until prosciutto is lightly browned, about 3 minutes. Turn chicken over, and cook until chicken is no longer pink at the center and juices run clear, about 3 minutes more. Exact time will depend on size and thickness of chicken breasts.

Turn off heat, remove chicken to a plate, and cover loosely with foil.

For the sauce, add Marsala, lemon juice, and chicken broth to the pan, along with any accumulated juices from the plate with chicken, and place back over medium-high heat. Boil until reduced by half, about 3 minutes. Reduce heat to low, and swirl in butter until it disappears.

Spoon sauce generously over chicken saltimbocca and add a lemon wedge on the side.

Nutrizione

Dimensione della Porzione

Calorie

468 kcal

Grassi Totali

31 g

Grassi Saturi

11 g

Grassi Insaturi

0 g

Grassi Trans

Colesterolo

143 mg

Sodio

980 mg

Carboidrati Totali

5 g

Fibra Alimentare

1 g

Zuccheri Totali

2 g

Proteine

42 g