Chicken Saltimboca
Q
Very well could be the best thing I’ve ever made.
ingredients
- 4 chicken breast halves
- 8 basil leaves
- 4 slices of proscuitto
- 2 slices of provolone cheese
- 1/2 cup plus 4 teaspoons flour
- 1 Tablespoon butter
- 1 1/2 Tablespoons olive oil
- 4 Tablespoons white wine (Chardonnay)
- 1 can low-salt chicken broth
- 4 Tablespoons fresh lemon juice
- Capers
- Artichokes (optional)
directions
- 1
Place chicken between 2 sheets of plastic warp on work surface. Using mallet, pound chicken to 1/3 inch thickness. Sprinkle chicken with salt & pepper. Place 2 basil leaves atop each chicken breast half. Top each chicken breast with 1/2 slice of provolone then top with a slice of procuitto. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- 2
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- 3
Whisk wine with remaining 4 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Add Capers and Artichokes (if desired). Season to taste with salt and pepper. Spoon sauce over chicken.
Source: Q
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