Chicken Saltimboca
 
 
Author:
Ingredients
  • ½ c. flour
  • salt and pepper
  • 8 (4-ounce) chicken cutlets, ½" thick, trimmed
  • 1 T. minced fresh sage, plus 8 large leaves (optional)
  • 8 thin slices prosciutto (3 ounces), cut into 5 to 6 inch long pieces to match chicken
  • ½ c. olive oil
  • 1¼ c. dry vermouth or white wine
  • 2 tsp. lemon juice
  • 4 T. unsalted butter, cut into 4 pieces and chilled
  • 1 T. minced fresh parsley
Instructions
  1. Heat oven to 200 Degrees F.
  2. Combinue flour and 1 tsp. pepper in shallow dish.
  3. Pat cutlets dry with paper towels.
  4. Dredge cutlets in flour mixture, shaking off any excess flour.
  5. Lay cutlets flat and sprinkle evenly with minced sage.
  6. Place prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
  7. Set wire rack in rimmed baking sheet. Heat 2 T. oil in a 12" skillet over medium-high heat until oil begins to shimmer.
  8. Add sage leaves (if using) and cook leaves until they begin to change color and are fragrant 15-20 seconds.
  9. Using a slotted spoon, transfer sage to paper towel-lined plate and set aside.
  10. Add half of cutlets to pan, prosciutto side down, and cook until light golden brown, 2-3 minutes. Flip and cook on the other side until golden brown, about 2 minutes longer. Transfer to prepared wire rack and keep warm in oven. Repeat procedure with 2 T. oil and remaining cutlets. Transfer to oven to keep warm.
  11. Pour off excess fat from skillet. Stir in vermouth/wine, scraping up any browned bits, and simmer until reduced to about ⅓ c., 5-7 minutes.
  12. Stir in lemon juice and reduce heat to low and whisk in butter, 1 piece at a time.
  13. Off heat, stir in parsley and season with salt and pepper to taste.
  14. Remove chicken from oven and place on a platter. Spoon sauce over cutlets before serving.
Notes
If cutlets aren't available, use 4-8 ounce boneless, skinless chicken breasts. Remove the tenderloin from underside of breasts. Trim any excess fat, gristle, or bones where wing or ribs were attached. Freeze breasts for 15 minutes until firm but not fully frozen. Place chicken breast smooth-side up on the counter. Place one hand on to of breast, and with a sharp chef's knife held parallel to the counter, carefully slice through the middle of breast horizontally to yield two ¼" to ½" thick pieces.

Recipe Courtesy of Village Kitchen Shoppe
Recipe by at https://maryannridinispencer.com/lets-do-lunch-with-the-village-kitchen-shoppe/