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Chicken Saltimbocca




Source of Recipe


All Recipes Sept/Oct 2015






List of Ingredients



• 8 (6-oz) chicken cutlets
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 16 large or 40 small fresh sage leaves
  
• 16 thin slices proscuitto
  
• 3 tbl olive oil
  
• 1 cup dry white wine
  
• 1 cup chicken stock
  
• 1/2 stick cold butter, cut into bits
  






Instructions



1. Pound cutlets to 1/2 inch thickness if necessary. sprinkle with S&P. Put 2 large or 5 small sage leaves on each and wrap 2 pieces with proscuitto, crisscrossing to hold leaves in place.
   
2. Heat 1 1/2 tbl oil in skillet over med heat. Add 4 cutlets at a time and cook through, 2 minutes per side. Transfer to platter, tent with foil to keep warm. Repeat.
   
3. Add wine to skillet and simmer, deglazing, 1 minute. Add broth and simmer, 4-5 minutes. Remove from heat and add butter, swirl pan until melted and creamy. Spoon over chicken.