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home > recipes > meat > chicken saltimbocca 2
from Malta • 4 small, boneless skinless chicken breast halves • Salt and pepper • 8 fresh sage leaves • 8 thin slices prosciutto • 2 Tbsp. unsalted butter • 1 Tbsp. olive oil • 125ml dry white wine 1. Place chicken breasts between 2 sheets of plastic wrap. 2. Using a meat mallet, pound the chicken to 1/4" thick cutlets. 3. Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet. 4. Secure cutlets with toothpicks. 5. In a large, heavy sauté pan, heat butter and oil over high heat and place 2 chicken cutlets, prosciutto side down, in pan for 30 seconds. 6. Turn chicken over and cook until chicken is cooked through. 7. Transfer saltimbocca to a platter and keep warm as you cook the remaining cutlets. 8. Pour off oil from pan and return to high heat. 9. Add wine and deglaze, scraping up brown bits with a wooden spoon. 10. Boil wine until reduced to about 1/3 cup. 11. Discard toothpicks and serve saltimbocca drizzled with the reduction sauce

Chicken Saltimbocca 2


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keyword: chicken
keyword: saltimbocca
ethnicity: italian
recipes for meat
recipes by nazzarenocasha
Email Address:
(posted February 13, 2014)

from Malta

• 4 small, boneless skinless
chicken breast halves
•
Salt and pepper
• 8 fresh
sage leaves
• 8
thin slices prosciutto
• 2 Tbsp.
unsalted
butter
• 1 Tbsp.
olive oil
• 125ml
dry white wine

1. Place
chicken breasts between 2 sheets of plastic wrap.
2. Using a meat mallet, pound the
chicken to 1/4" thick cutlets.
3. Season
chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet.
4. Secure cutlets with toothpicks.
5. In a large,
heavy sauté pan, heat butter and oil over high heat and place 2 chicken cutlets, prosciutto side down, in pan for 30 seconds.
6. Turn
chicken over and cook until chicken is cooked through.
7. Transfer
saltimbocca to a platter and keep warm as you cook the remaining cutlets.
8. Pour
off oil from pan and return to high heat.
9. Add
wine and deglaze, scraping up brown bits with a wooden spoon.
10.
Boil
wine until reduced to about 1/3 cup.
11. Discard toothpicks and serve
saltimbocca drizzled with the reduction sauce



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