The Italian word saltimbocca means to jump into one’s mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. What a savory dinner!
—TRISHA KRUSE EAGLE, ID
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 /2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 /2 teaspoon salt
1 /4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1 /2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional
1. Place 1 /2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1 /4 -in. thickness. Sprinkle both sides with salt and pepper; top each breast half with two sage leaves and two slices of prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
2. In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
3. In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 1 minute or until thickened. Spoon over chicken. Top chicken with lemon slices and sage if desired.
PER SERVING 1 chicken breast half with 2 tablespoons sauce: 355 cal., 17g fat ( 5g sat. fat ) , 128mg chol., 1070mg sod., 5g carb. ( 0 sugars, 0 fiber ) , 43g pro.