Chicken Saltimbocca
The ancient recipe for “saltimbocca” is said to have originated in Brescia. Variations of dishes with similar ingredients are commonly found throughout Europe. So whether the origin is truly Italian is the subject of some debate.
But who cares? The simple but tasty combination of ingredients are what make Saltimbocca an international classic. The translation of the name of the dish really says it all, "Hop in your Mouth".
Ingredients
- 2 boneless chicken breast
- 1/8 tsp salt
- 12 sage large leaves
- 2 oz prosciuto cut into 8 thin strips
- 4 tsp olive oil extra-virgen
- 1/3 cup chicken stock low sodium
- 1/4 cup lemon juice
- 1/2 tsp cornstarch
Instructions
- Cut each chicken breast lengthwise into 2 cutlets each that are about 3/4 inch (2 cm) thick. If the breasts are extremely thick you might get three cutlets from each breast
- Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
- Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
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