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    Chicken Saltimbocca


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 4 boneless,chicken breasts halves, about 1 1/2 lbs.
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 4 slices prosciutto, about 2 oz.
    • 4 thin slices provolone cheese, about 3 oz.
    • 4 large fresh sage leaves
    • 1/4 cup all-purpose flour
    • 3 Tbs. butter
    • 1 Tbs. oil, preferably olive oil
    • 1/4 cup white wine
    • 1/2 cup chicken broth
    • 1 Tbs. chopped fresh parsley
    • Cooked egg noodles


    Instructions


    1. Place chicken breast half between two sheets of plastic wrap. Using meat mallet pound each breast to 3/8 thickness.
    2. Sprinkle both sides of each breast with salt and pepper. Top with 1 slice prosciutto, 1 slice provolone and 1 sage leaf. Starting with short side, roll up each breast. Secure with toothpicks. Coat each roll with flour.
    3. In skillet melt 1 Tbs. butter with oil over med-high heat. Add chicken and cook, turning until golden, 6-8 minutes.
    4. Remove from skillet. Add wine to skillet. Bring to boil, scraping browned bits from bottom; boil 1 minute. Add broth and chicken to skillet. Reduce heat to low; cover. Cook until chicken is no longer pink in center, 10-12 minutes.
    5. Remove chicken from skillet. Add remaining butter. Bring mixture to boil; cook until slightly thickened, and reduced to 1/2 cup, about 3 minutes.
    6. Remove from heat; stir in parsley. Remove toothpicks from chicken; slice. Serve drizzled with sauce and if desired, noodles.
 

 

 

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