Chicken Saltimbocca with Pasta

prep time:: 1 hr
total time:: 1 hr

Makes 4 servings

This is a heavenly dish! A little strong on the lemon so if you’re not a lemon fanatic, you might go lighter on the lemon juice but otherwise you simply can’t go wrong!

ingredients

Chicken

4 chicken breasts, skinless, boneless
4 sticks of string cheese
8 slices Prosciutto
Olive Oil
Butter

Pasta

4 oz Angel Hair pasta
3 tbsp heavy cream
2 tbsp parmesan cheese
1 egg yolk
1 tsp lemon zest
1 pinch red pepper flakes
Salt and pepper to taste

Sauce

1 tbsp shallots, chopped finely
1/3 cup dry white wine
1/3 cup chicken broth
Juice from 1/2 lemon
2 tbsp butter
1 tsp fresh Sage leaves, minced

directions

1
Preheat oven to 400 degrees F. Start a pot of boiling water. Cut slit into chicken and insert a cheese stick, securing chicken with toothpicks. Wrap two slices of prosciutto around each chicken breast, overlapping pieces.
2
Saute the chicken in oil and butter, turning often, 8-10 minutes or until all sides are browned. Transfer chicken to rack on baking sheet and put in the oven for 5 minutes.
3
Meanwhile, cook pasta in boiling water for 4 minutes. While pasta cooks, whisk cream, parmesan, egg yolk, zest and seasonings. Drain pasta and add it to the bowl, tossing to coat.
4
Saute shallots over medium-high heat in the chicken pan. Cook about a minute. Deglaze pan with wine. Simmer wine over high heat until nearly evaporated. Add broth and lemon juice and simmer until reduced by half. Turn to low, let cool slightly, then add butter and sage. Serve chicken with pasta on the side, drizling sauce over both.

notes

Be sure to turn the heat down before you add the butter to the sauce. If the temperature is too high, the sauce will separate out and look greasy (though still taste divine!)

Source: Becky