Chicken Saltimbocca With Lemon Sauce
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
34
Sweetness
59
Sourness
41
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Turn chicken in flour to lightly coat both sides
2
Place chicken between 2 sheets of plastic wrap on work surface
3
Using mallet, pound chicken to 1/3-inch thickness
4
Sprinkle chicken with salt and pepper
5
Place 2 sage leaves atop each chicken breast half
6
Top each chicken breast with 2 prosciutto slices, pressing to adhere
7
Spread 1/2 cup flour on plate
8
Turn chicken in flour to lightly coat both sides
9
Melt butter with oil in large nonstick skillet over medium-high heat
10
Add chicken, prosciutto side down; cook 4 minutes
11
Turn chicken over and cook just until cooked through, about 3 minutes
12
Transfer to platter and cover to keep warm; reserve skillet
13
Whisk wine with remaining 2 teaspoons flour in small bowl
14
Add broth and lemon juice to same skillet; bring to boil
15
Add wine mixture; whisk until sauce thickens slightly, about 30 seconds
16
Season to taste with salt and pepper
17
Spoon sauce over chicken and serve with carrot orzo
18
Place chicken between 2 sheets of plastic wrap on work surface
19
Using mallet, pound chicken to 1/3-inch thickness
20
Sprinkle chicken with salt and pepper
21
Place 2 sage leaves atop each chicken breast half
22
Top each chicken breast with 2 prosciutto slices, pressing to adhere
23
Spread 1/2 cup flour on plate
24
Melt butter with oil in large nonstick skillet over medium-high heat
25
Add chicken, prosciutto side down; cook 4 minutes
26
Turn chicken over and cook just until cooked through, about 3 minutes
27
Transfer to platter and cover to keep warm; reserve skillet
28
Whisk wine with remaining 2 teaspoons flour in small bowl
29
Add broth and lemon juice to same skillet; bring to boil
30
Add wine mixture; whisk until sauce thickens slightly, about 30 seconds
31
Season to taste with salt and pepper
32
Spoon sauce over chicken and serve with carrot orzo