Thursday, November 21, 2013

Chicken Saltimbocca With Lemon Sauce (TBT)


My husband picked tonight's throwback meal.  It was never a super favorite of mine, but I do like it.  Ok, it's my issue with chicken, I admit it.  Everyone loved it, I am the only particular one that had an issue.  It isn't hard to make and the lemon sauce is really great.   Get a baguette and a salad and you are done.

Chicken Saltimbocca With Lemon Sauce

4 boneless skinless chicken breast halves
8 large fresh sage leaves
8 Slice prosciutto (about 3 ounces thinly sliced)
1/2 Cup all-purpose flour plus
2 Tsp all-purpose flour
1 Tbl butter
1 1/2 Tbl olive oil
2 Tbl dry white wine
1/2 Cup low sodium chicken broth
2 Tbl fresh lemon juice

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
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.
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.


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