Chicken breast saltimbocca. Lidia Bastianich's chicken saltimbocca is a quick, streamlined recipe for busy cooks. It's simply seared chicken breasts with prosciutto in a white wine sauce. Pound chicken breast halves until thin between two sheets of waxed paper or foil.
Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. Coat chicken rolls in flour mixture. If you have thick chicken breasts, butterfly them in half. You can have Chicken breast saltimbocca using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Chicken breast saltimbocca
- It’s 10 grams of butter.
- You need 4 of chicken breasts.
- Prepare 4 slice of parma ham (or similar).
- You need 1 of flour.
- It’s 1 of salt.
- It’s 4 of sage leaves.
- You need 1/3 cup of dry white wine.
- It’s 4 pinch of rosemary+salt.
Saltimbocca's name means to "jump in the mouth" with flavor It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto I enjoy a sauce with my Saltimbocca so I removed the chicken to a casserole dish added flour to the pan to make a roux then added chicken broth white wine and seasonings. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. This healthy chicken saltimbocca recipe makes an impressive, yet fast, classy dinner.. Chicken Saltimbocca is a pan-fried chicken breast wrapped in prosciutto and fresh sage with a flavorful pan sauce.
Chicken breast saltimbocca step by step
- Put a pinch of rosemary+salz on every chicken breasts.
- Turn the breasts, put on every one a ham slice and a sage leave. Fix it with a toothpick.
- Put the flour on every chicken breast.
- Melt the butter in a pan.
- Cook the chicken saltimbocca in the pan both sides. Add salt if needed and serve..
Each bite has a bit of crispy prosciutto, moist chicken, and the scent of earthy sage dripping in a buttery rich Marsala sauce. Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Dip chicken sides only in flour to coat. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.