Chicken Saltimbocca

Ingredients

  • All-purpose Flour
  • Chicken Cutlets, trimmed and 1/4 inch thick
  • Pepper
  • Sage, minced
  • Sage, whole leaves
  • Prosciutto
  • Extra Virgin Olive Oil
  • Shallot, minced
  • Chicken Broth
  • Dry Vermouth or Dry White Wine
  • Unsalted Butter, chilled
  • Parsley, minced
  • Lemon Juice

Steps

  1. Spread 1/4 cup flour in shallow dish. Pat chicken dry with paper towels and sprinkle with pepper. Working with 1 cutlet at a time, dredge cutlets in flour. Sprinkle 1 side of each cutlet with minced sage, then top with 1 slice of prosciutto and press firmly to help it adhere. Repeat for all cutlets.
  2. Heat oil in 12 inch skillet over medium-high heat until shimmering. Add sage leaves and cook until leaves begin to change color and are fragrant, 15-20 seconds. Using slotted spoon, transfer fried sage leaves to paper towel lined plate.
  3. Lay cutlets prosciutto side down, in oil left in skillet and cook over medium-high heat until golden brown on first side, about 2 minutes. Flip cutlets and continue to cook until lightly browned on second side, about 1 minute. Transfer to plate and tent loosely with aluminum foil.
  4. Pour off all but 1 tbsp oil from skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in 1/2 tsp flour and cook for 1 minute. Whisk in broth and vermouth, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is slightly thickened and reduced to 1/3 cup, 3-5 miinutes.
  5. Return cutlets to skillet prosciutto side up, along with any accumulated juices, and simmer until heated through, about 30 seconds. Transfer cutlets to serving platter. Off heat, whisk butter, parsley, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over cutlets, garnish with fried sage leaves, and serve.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen