Saltimbocca [project #191]

p.191.1
Saltimbocca means “jump in your mouth.” It’s Italian chicken wrapped in sage and prosciutto with a lemon butter sauce and capers served on a bed of pasta.

Saltimbocca

Total Time:  Total Time: 30 minutes

Skill Level: Easy Peasy. Budget: $. Serves: 4

Ingredients:

  • 2 boneless, skinless chicken breasts, halved and pounded to be even
  • 2-3 oz. prosciutto
  • 1 handful of fresh sage
  • 1/2-1lb. (1 box) angel hair pasta noodles, or any noodle or stuffed pasta you like.
  • 1/4 tsp. each salt and pepper
  • 2 tbsp. olive or coconut oil
  • 2 tbsp. capers, rinsed
  • 2 cloves garlic, minced
  • 1 c. chicken broth
  • 1/2 c. dry white wine
  • 4 (2″) strips lemon zest
  • 4 tsp. fresh lemon juice
  • 1 tbsp. unsalted butter

Directions:

  1. Lay one large sage leaf on each piece of chicken. Then wrap the chicken in prosciutto. The wrap doesn’t need to cover the whole chicken or even wrap around in the entire way, it just needs to be in a single layer.
  2. Bring a pot of water to boil and cook pasta according to package instructions.
  3. Heat 1 tbsp. oil in a large skillet over medium-high heat. I like throwing the smaller sage leaves  in the oil at this point because they add some extra flavor. Once hot, place the chicken sage side down in the skillet. Cook for 3-4 minutes, or until golden brown. Flip and continue to cook until no longer pink, about 1 more minute. Transfer to a plate and repeat with remaining 1 Tablespoon oil and 2 other pieces of chicken.
  4. Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in 1 tsp. flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 c., about 10 to 15 minutes.
  5. Return chicken into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.
  6. Serve to individual plates with a scoop of noodles, chicken and a healthy amount of the sauce.
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