Chicken Saltimbocca

When I can't think of anything creative to make for dinner I make chicken, maybe some rice or pasta to go with it and a veggie....needless to say it's getting a bit boring. This recipe I found in Cooks Illustrated rekindled my past love for chicken.

Chicken Saltimbocca is a twist on the Italian classic Veal Saltimbocca.

Ingredients:

1/4 C flour
Ground pepper
4 thin boneless skinless chicken breast cutlets (I will tell you more about this)
1 4oz pack of fresh sage
4 slices if prosciutto
4tbs evoo
1 1/4 C dry vermouth or white wine
1/2 lemons juice and a little zest
4 tbs butter, cubed
Salt

Ok here are my version of their instructions.

First things first, if you can't find the chicken cutlets don't worry, we can make them!

Just buy regular fresh chicken breasts. Trim excess fat on the sides and square off the tapered end.


Carefully cut them on their side at the thickest part and butterfly them open, do not cut all the way through.





There you have it, mock chicken cutlets.

Next up, place the flour and some ground pepper in a shallow pan and lightly flour the chicken.


Rough chop the fresh sage, and get the prosciutto out.

Get the oil in your skillet hot.

Take some sage and press it onto one side of the chicken and press the prosciutto on top if that.


Preheat the oven to 200.

Here's the hard part.

When the oil is hot you need to place the chicken in the pan prosciutto side down without it all falling apart. Some people toothpick the prosciutto to the chicken, but that seems like a pain.


So I quickly and carefully (because the oil is hot) threw them in the pan and hoped for the best. Three out of the four where perfect, the forth wasn't as pretty but tasted fine in the end.

Cook them 3-4 min on each side and then transfer to a sheet pan and place in the oven to keep warm.


Place the wine in the still hot skillet and simmer until it reduces to about 3/4 cup. Add lemon juice and zest. Simmer another minute or so and add butter.



Place the chicken back in the skillet prosciutto side up and place with the lid on in the oven for 10 min.



And there you have it, a new wonderful chicken dish that can easily be made after a long day at work!


Note: I made fresh asparagus as well, start the water boiling at the time of starting the sauce and it all should finish at he same time.

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