Chicken Saltimbocca with Lemon Sauce
A classic Italian dish featuring tender chicken breasts topped with fresh sage and prosciutto, served with a light white wine and lemon sauce. This elegant preparation combines the saltiness of prosciutto with the earthiness of sage and brightness of lemon.
Ingredients
- •4 pieces skinless boneless chicken breast halves
- •8 leaves large fresh sage leaves
- •8 slices thin prosciutto slices
- •½ cup all purpose flour
- •1 tablespoon butter
- •1½ tablespoons olive oil
- •2 tablespoons dry white wine
- •½ cup low-salt chicken broth
- •2 tablespoons fresh lemon juice
- •1 serving Carrot orzo
Cooking Instructions
- 1.
Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
10 min
- 2.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
7 min
- 3.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.
5 min
