chicken saltimbocca

The first and only time I had veal saltimbocca was in January during a vacation to the US Virgin Islands. Honestly, if I had time to think about what to order, that probably would not have been my first choice. But, you know how it goes when the restaurant is out of what you want and you have to frantically pick something else in fear it will be an eternity before the waiter comes back to take your order again. Not to mention, you don’t want to keep the whole table waiting. Anyway, I’m not trying to suggest that the dish was not good; it was delicious. But, again, it was not and probably will not again be my first choice when ordering at a restaurant.

See, I have this thing about restaurants. Why order something that I know I could easily cook at home? I’m not saying I can’t make homemade pasta. But, it would probably take me a couple of hours to make where chicken parmesan can be knocked out in a second. I would much prefer to have someone else make the osso bucco than slave over it all day in my kitchen.

So, you see, I’ll eat this chicken saltimbocca any day. It’s scrumptious and easy to make in a cinch… although no one would be able to tell.

Chicken Saltimbocca

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Adapted from Pillsbury Annual Recipes 2010

Makes 4 Servings

4 boneless skinless chicken breasts
1/4 c. all-purpose flour
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 thin slices prosciutto
4 large sage leaves
4 1-oz. slices fresh mozzarella cheese
olive oil
1 tbsp. butter
Splash white wine
3/4 c. chicken stock

Between two sheets of plastic wrap, pound out chicken to about 1/4-inch thickness. On the underside of each breast, score diagonally both ways to create a crosshatch pattern.

In a dish with sides, combine flour, Italian seasoning, garlic powder, onion powder, and salt and pepper. Place each breast in this mixture and thoroughly coat. Shake off any excess.

Heat olive oil in a large sauté pan over medium heat. Add chicken breasts, and cook for about eight minutes, flipping once during the process, until cooked through. Place a slice of mozzarella, a sage leave, and a slice of prosciutto over each breast. Flip over so that the prosciutto-side is facing down. Cook for 2 more minutes, or until the prosciutto is crispy. Remove from pan and cover with foil.

Add chicken stock and white wine to the hot pan. Reduce until about 2/3 cup. Take pan off heat and add butter. Mix until melted. Spoon over the chicken and serve.


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