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Chicken Saltimbocca Recipe

   
 

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     Chicken Saltimbocca

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1/2 cup all purpose flour
1 tsp ground black pepper
4 thin-cut, boneless, skinless chicken cutlets
1 Tbsp minced fresh sage leaves, plus 4 large leaves (optional)
4 thin slices prosciutto
2 Tbsp olive oil
1 1/4 cup dry vermouth or white wine
2 tsp lemon juice - from 1 lemon
4 Tbsp unsalted butter, cut into 4 pieces and chilled
 
1 Tbsp minced fresh parsley

Instructions
Combine flour and pepper in shallow dish. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
Heat oil in 12-inch skillet over medium-high heat until beginning to simmer. Add sage leaves (if using) and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate; reserve. Add cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 more minutes. Remove from pan and keep warm.
Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 mintues. Stir in lemon juice. Turn heat to low and whisk in butter, 1 Tbsp at a time. Off heat, stir in parsley and season with salt and pepper. Spoon sauce over cutlets and garnish with sage leaf before serving.


Originally Submitted
3/13/2012





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