CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Categories Chicken Citrus Herb Father's Day Dinner Lemon Prosciutto Potluck Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.
LEMONY CHICKEN SALTIMBOCCA
Make and share this Lemony Chicken Saltimbocca recipe from Food.com.
Provided by breezermom
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken cutlets evenly with salt. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tbsp oil to the skillet, swirling to coat the pan. Add the wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until the cutlets are done. Remove chicken cutlets from the pan to a platter and keep warm.
- Combine the chicken broth, lemon juice, and 1/2 tsp cornstarch in a small bowl; stir with a whisk until the cornstarch mixture is smooth. Add the cornstarch mixture and remaining 1 tsp extra-virgin olive oil to the pan; bring to a boil, stirring constantly with a whisk. Cook the mixture for 1 minute or until the sauce is slightly thickened, stirring constantly. Serve the sauce over the chicken. Enjoy!
Nutrition Facts : Calories 178.9, Fat 7.6, SaturatedFat 1.3, Cholesterol 72.6, Sodium 210.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 24.6
VEAL AND LEMON SALTIMBOCCA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
- Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
- Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.
CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
- Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
- Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
- Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
- Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.
CHICKEN SALTIMBOCCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
- Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams
CHICKEN SALTIMBOCCA
A lighter version of the original. Be sure that the cutlets are even thickness so they cook evenly. This recipe does not call for cheese, which lets the wonderful fresh sage flavor stand through. Adapted from Cooks Illustrated.
Provided by Chandra M
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200*F with oven rack in middle position.
- Combine flour and 1 teaspoon pepper in shallow dish.
- Dry cutlets with paper towels. Dredge chicken in flour, shaking off any excess.
- Lay cutlets flat and sprinkle evenly with minced sage.
- Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
- Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering.
- Add whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Use a slotted spoon to remove sage to paper towel-lined plate.
- Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes.
- Flip and cook on other side until light golden brown, about 2 minutes more.
- Transfer to wire rack set on rimmed baking sheet and keep warm in oven.
- Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
- Pour off excess oil from skillet. Deglaze pan with wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes.
- Add lemon juice.
- Turn heat to low and whisk in butter, 1 tablespoon at a time.
- Remove sauce from heat and stir in parsley. Season with salt and pepper.
- Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving & place one sage leaf on each cutlet.
Nutrition Facts : Calories 598, Fat 31.1, SaturatedFat 10.5, Cholesterol 175.8, Sodium 269.7, Carbohydrate 14.1, Fiber 0.5, Sugar 0.8, Protein 50
SANDY'S CHICKEN SALTIMBOCCA
Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!
Provided by SandyG
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
- Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g
THE BEST CHICKEN SALTIMBOCCA
Make and share this The Best Chicken Saltimbocca recipe from Food.com.
Provided by MissTiff16
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
- In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
- Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
- Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
- Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6
CHICKEN SALTIMBOCCA
Make and share this Chicken Saltimbocca recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place 1 piece of chicken, bone side up, between 2 pieces of plastic wrap.
- Working from the center to the edges, lightly pound with a meat mallet forming a rectangle about 1/8 inch thick.
- Repeat with remaining chicken breasts.
- Place a ham slice and cheese slice in the center of the pounded breasts, trimming to fit within 1/4 inch of the edges.
- Top with some some of the tomatoe.
- Sprinkle lightly with sage.
- Fold in the sides, and roll up jelly roll style, pressing to seal.
- Combine bread crumbs, parmesan cheese, and parsley.
- Dip chicken in butter.
- Roll in crumbs.
- Bake in a 350 degree oven for 40 to 45 minutes.
- Remove to a serving platter.
- Stir mixture remaining in pan until smooth.
- Spoon over chicken.
Nutrition Facts : Calories 389.2, Fat 21.8, SaturatedFat 11.9, Cholesterol 129.7, Sodium 500, Carbohydrate 7.1, Fiber 0.5, Sugar 1.3, Protein 39.5
CHICKEN SALTIMBOCCA
This is an original Italian recipe.
Provided by CHIARA
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
- Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Make and share this Chicken Saltimbocca With Lemon Sauce recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface.
- Using mallet, pound chicken to 1/3-inch thickness.
- Sprinkle chicken with salt and pepper.
- Place 2 sage leaves atop each chicken breast half.
- Top each chicken breast with 2 prosciutto slices, pressing to adhere.
- Spread 1/2 cup flour on plate.
- Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat.
- Add chicken, prosciutto side down; cook 4 minutes.
- Turn chicken over and cook just until cooked through, about 3 minutes.
- Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl.
- Add broth and lemon juice to same skillet; bring to boil.
- Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
- Season to taste with salt and pepper.
- Spoon sauce over chicken.
Nutrition Facts : Calories 278.5, Fat 11.4, SaturatedFat 3.3, Cholesterol 83.2, Sodium 172.1, Carbohydrate 13.9, Fiber 0.5, Sugar 0.3, Protein 27.5
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- Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
- Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
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