Italian Style Chicken Saltimbocca
ready in 40 min.
- For Chicken
boneless, skinless Chicken breasts (butterflied and lightly pounded)
salt (to taste)
freshly ground Black pepper (to taste)
fresh Sage leaf
- 4 slices
All purpose flour (for dusting)
- ¼ cup
extra virgin olive oil
- 3 tablespoons
- ¼ cup
dry white wine
- 1 cup
chicken stock (or broth)
1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Mandoline, 1 Wooden spoon, 1 Skillet, 1 Slotted spatula, 1 Sieve, 1 Fork, 1 Fine grater, 1 Large knife
Season pounded chicken with salt and pepper. Place 3 sage leaves on each breast. Top with a slice of prosciutto; pressing the prosciutto into the chicken. Dust the chicken with flour.
Heat the oil and 2 tablespoons butter in a large skillet. Place two of the chicken breast, prosciutto side up in the skillet, and cook over high heat for 3 minutes, or until nearly cooked through. Turn and cook for about 2 minutes, or until the prosciutto starts to shrink. Remove chicken from skillet, and repeat with remaining chicken breasts.
Pour off any grease in the skillet. Add wine and cook over high heat reducing by half. Add chicken stock and cook until reduced by half.
Return chicken to the skillet, prosciutto side up, and simmer for 2 to 3 minutes, or until chicken is cooked through. Check seasoning and adjust if necessary. Transfer to plates; drizzle with remaining sauce. Serve with fettuccini.
For Fettuccini Alfredo:
Meanwhile, cook the fettuccini in lightly salted boiling water according to package instruction, or until al dente. Mix the Parmesan, butter and cream and add to drained pasta. Toss until thoroughly mixed and butter and cheese is melted.
Serve saltimbocca with fettuccini.