Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings
Easy and insanely delicious, this Chicken Saltimbocca is one to try! You can enjoy this in less than 30 minutes! This is the best way to cook chicken in my opinion! A must-try indeed!
Ingredients:
2 tsp of minced fresh sage
1 shallot, minced
1/2 c of chicken broth
2 tbsp of olive oil
1 tbsp of lemon juice
4 chicken cutlets, roughly 4 oz. each
2 tsp of fresh parsley, finely chopped
4 fresh sage leaves
1 tsp of flour (you can use gluten-free flour here if needed)
salt and pepper
1/3 c dry white wine (vermouth is a good option here)
4 slices of prosciutto (you could make 8 slices and have a slice on each
side if you want)
2 tbsp of butter
Directions:
Sprinkle salt and pepper over the chicken, then rub each until coated. Top each chicken with 1/2 tsp of minced sage, a slice of prosciutto, and sage leaf. Secure each with a toothpick.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Put the chicken with the prosciutto facing down into the hot skillet, then cook each side for about 3 to 5 minutes.
Transfer the chicken onto a clean plate, then cover them with foil to keep warm.
In the same empty skillet, add 1/2 of the oil and allow it to become hot.
Add the shallot, then sauté for about 2 minutes or until translucent. Add flour, then whisk and cook for a minute.
Add broth and wine, then deglaze the skillet by scraping the bottom. Stir everything until well incorporated. Let the mixture simmer for about 4 minutes or until thick. Stir in the lemon juice, butter, and parsley.
Bring the chicken back into the skillet, then simmer the dish for a minute.
Serve right away. Enjoy!
Ingredients
- 2 tsp of minced fresh sage
- 1 shallot, minced
- 1/2 c of chicken broth
- 2 tbsp of olive oil
- 1 tbsp of lemon juice
- 4 chicken cutlets, roughly 4 oz. each
- 2 tsp of fresh parsley, finely chopped
- 4 fresh sage leaves
- 1 tsp of flour (you can use gluten-free flour here if needed)
- salt and pepper
- 1/3 c dry white wine (vermouth is a good option here)
- 4 slices of prosciutto (you could make 8 slices and have a slice on each
- side if you want)
- 2 tbsp of butter
Instructions
Sprinkle salt and pepper over the chicken, then rub each until coated. Top each chicken with 1/2 tsp of minced sage, a slice of prosciutto, and sage leaf. Secure each with a toothpick.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Put the chicken with the prosciutto facing down into the hot skillet, then cook each side for about 3 to 5 minutes.
Transfer the chicken onto a clean plate, then cover them with foil to keep warm.
In the same empty skillet, add 1/2 of the oil and allow it to become hot.
Add the shallot, then sauté for about 2 minutes or until translucent. Add flour, then whisk and cook for a minute.
Add broth and wine, then deglaze the skillet by scraping the bottom. Stir everything until well incorporated. Let the mixture simmer for about 4 minutes or until thick. Stir in the lemon juice, butter, and parsley.
Bring the chicken back into the skillet, then simmer the dish for a minute.
Serve right away. Enjoy!
