Easy Chicken Saltimbocca

Mains | 30 Minutes or Less, Entertaining | Poultry

SERVES 4 - START TO FINISH: 20 minutes
Recipe Scoop Easy Chicken Saltimbocca

Easy Chicken Saltimbocca

4 (1 pound) thinly sliced chicken breast cutlets
2 paper thin slices prosciutto (about .12 ounces), cut in half
4 large fresh basil leaves
4 thin slices (about 1 ounce each) fresh mozzarella cheese
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small shallot, finely diced
1/2 cup dry white wine
1/2 cup low fat, low sodium chicken broth
hot steamed rice, optional for serving

1. Lay each breast cutlet flat, top with a piece of prosciutto, basil leaf and slice of cheese on one half. Fold the cutlet over the stacked ingredients and secure with wood picks along the edge. Set aside.
2. Heat the butter and oil in a large nonstick skillet over medium heat until butter begins to bubble.
3. Meanwhile, combine flour, salt, pepper on a shallow plate. Dredge each side of the cutlet stack in the flour mixture. Place immediately into hot oil-butter mixture. Brown on each side, about 4 minutes each. Remove to a plate.
4. Add the shallot to the pan and cook for 1 to 2 minutes or until translucent and tender. Add wine and broth. Stir well. Place chicken back in pan, cover and cook until sauce is reduced by half and chicken is cooked through, about 4 to 5 minutes. Serve immediately over hot steamed rice (if desired), topping each serving with pan sauce.

Easy Chicken Saltimbocca

Approximate Values Per Serving:  298 calories ,  14g fat (6g saturated),  89mg cholesterol,  34g protein,  4g carbohydrates,  0g dietary fiber,  414mg sodium

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