We've tried a couple different version of Saltimbocca & this on is really a favorite. For something that looks so fancy it comes together very easily & cooks quickly. The lemon sauce is the perfect compliment with the flavors of the sage & crispy prosciutto.
4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 oz)
1/2 c plus 2 t all purpose flour
1 T butter
1 1/2 T olive oil
2 T dry white wine
1/2 c chicken broth
2 T lemon juice
Place the chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound the chicken to 1/3 inch thickness. Sprinkle chicken with salt & 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 med-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over & cook just until cooked through, about 3 minutes. Transfer to platter & cover to keep warm; reserve skillet.
Whisk wine with remaining 2 t flour in small bowl. Add broth & lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt & pepper. Spoon sauce over chicken.
Recipe from Bon Appétit March 2007
Matt says this is one of our 5-star recipes!