Saltimbocca in Italian means "jump in the mouth". It does. The lemon in this dish delivers a pop of tartness and mingles with the salty prosciutto and earthy sage for a flavour shindig. Yes, I said shindig.
2 chicken breasts will get you 4 pieces...now remember, the pieces aren't overly large so serving 2 per person wouldn't be a show of gluttony. Use only fresh lemon juice for this too. Buy a lemon and squeeze that bad boy yourself. You know how I feel about lemon from a bottle...I don't. It has very few ingredients, so use the best ones you can.
p.s. Sorry about my lame picture. Was trying to get the food on the table in an orderly fashion.
Chicken Saltimbocca
Serves 2-4 (doubles easily)
2 Chicken Breasts, sliced in half horizontally and lightly pounded
8 Sage leaves
4 pieces of Prosciutto
Flour for dusting
2 tbsp butter
1 tsp olive oil
1/2 cup white wine
3/4 cup low sodium chicken broth (regular broth may be too salty once reduced)
1 tbsp fresh lemon juice (about 1/2 lemon juiced)
Lightly season the chicken with salt and pepper. Place 2 sage leaves on each chicken cutlet and place a piece of Prosciutto over the leaves, pressing down to help adhere. Dust each piece of chicken lightly with flour on both sides.
In a large skillet, melt 1 tbsp of butter and the olive oil over medium high heat. Place each piece of chicken, Prosciutto side down and cook for about 3 minutes. Gently turn the chicken and cook for another 2-3 minutes or until just cooked through. Remove the chicken to a plate and tent with foil.
To the skillet, add the wine, broth and lemon juice. Cook until reduced by almost half. Swirl in the last tbsp of butter. Check the sauce for salt and give a good grinding of pepper.
Place the chicken back into the skillet with the sauce, along with any accumulated juices and heat through for about a minute. Serve immediately.
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