Kristy's Chicken Saltimboucca
Kristy Stallsworth
Lemony Italian Chicken
ingredients
- 3 Boneless Chicken Breast halves
- 6 thin slices procuitto
- 6 slices provolone cheese
- 24 Fresh sage leaves, whole
- Flour for dusting
- zest from 1 lemon
- Salt & pepper
- 2 Tbs. Olive oil
- 1/2 c. chicken stock
- 1/4 - 1/2 c. Italian White wine (Pino Grigio or Soave)
- 2 Tbs finely chopped fresh sage
- 1 can small artichoke hearts, drained & quartered
- 1-2 Tbsp capers, drained & rinsed
directions
- 1
Lay chicken breast halves on a cutting board and cut in half horizontally. Pound chicken thin between 2 pieces of plastic wrap.
- 2
Place sage leaves, then provolone, then procuitto on one side of each breast. Combine flour, lemon zest, salt & pepper in a wide-shallow dish. Dredge chicken pieces in flour mixture.
- 3
Heat non-stick skillet and add 2 TBS olive oil. Brown chicken (in batches) 2-3 minutes each side in olive oil. Keep warm in oven.
- 4
Deglaze pan with wine. Add chicken stock, lemon juice, and chopped sage. Reduce until slightly thickened. Add capers and artichoke hearts. Add chicken back to pan.
- 5
Serve with sauce over chicken.
notes
May be made without Procuitto, provolone & sage for a plain lemon chicken.
Source: Kristy Stallsworth
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