Chicken Saltimbocca (serves 4)
- 4 chicken cutlets, pounded evenly
- Prosciutto di Parma, sliced (but not too thin). About 2 oz should do it
- 1 cup flour
- 1 TB fresh sage, diced
- 3 TB olive oil
- salt and pepper, to taste
- 2/3 cup white cooking wine
- 1 TB lemon juice
- 4 TB butter
- 3 TB chopped parsley
Directions:Pat any excess water off of chicken. Then, dip chicken in flour, sprinkle with salt, pepper, and fresh sage.
Add a slice of prosciutto on top of the side of the chicken that you sprinkled the sage on. Press down on it so it sticks to the floured cutlet.
Heat up the oil in a large skillet. Place the cutlets prosciutto side down first and cook for 4-5 minutes, then flip over and cook on the other side for another 4-5 minutes, depending on the thickness of the cutlet.
Once the chicken is done, place them in a dish in the oven set at 200 degrees to keep them warm. Meanwhile, pour white wine and lemon juice into the pan you used to cook the chicken, scraping any of the bits off the pan to sit in the liquid. Let this simmer for about 4 minutes and then add butter, 1 TB at a time. After simmering for a few minutes, you'll have a light sauce. Add the chopped parsley right at the end. Drizzle the sauce over the chicken and serve.