There might be nothing I enjoy more after a looong day than whipping up a quick, unplanned dinner using nothing but items that I already have on hand. (Well, maybe if someone else whipped up dinner and left me alone with a chilled bottle of wine.)
While grocery shopping is usually at the top of the list of chores that I actually like to do, I’ve been feeling particularly lazy lately. Blame the holiday fury or blame the wicked cold I’m just getting over. Never before have I actually started the year with a negative score on my resolutions – I’m usually good for a week, sometimes 10 days
I’m not sure why we haven’t tried this dish before. I always have every ingredient on hand and I should have known it would have been a hit with Jason: meat-topped meat comes in second only to meat-stuffed meat. It was quick and a hit!
Chicken topped with crisped prosciutto and a lemon pan sauce.
- 4 chicken breasts, pounded to 1/3-1/2 inch thickness
- 8 slices thinly sliced prosciutto
- 1 bunch sage leaves
- All-purpose flour, for dredging
- Salt and freshly ground black pepper
- 4 Tbsp extra-virgin olive oil
- 4 Tbsp unsalted butter
- 4 Tbsp dry white wine
- 1/2 cup chicken broth
- Lemon wedges, for sauce and serving
- Top the flattened chicken breasts with sage leaves (laid flat; I used 4 large leaves per). Cover each chicken breast with 1-2 slices of prosciutto (depending on the size of the chicken).
- Cover the chicken with a piece of plastic wrap and gently tap with the tenderizing side of a meat mallet to make the prosciutto and sage adhere.
- Put some flour in a shallow platter and season with a fair amount of salt and pepper.
- Dredge the chicken in the seasoned flour, shaking off the excess.
- Heat the oil and 2 Tbsp of the butter and in a large skillet over medium flame.
- Put the chicken in the pan, prosciutto-side down first. Cook for 3-4 minutes to crisp it up and then flip the chicken over and saute the other side for 2-3 minutes, until golden.
- Transfer the saltimbocca to a serving platter and keep warm.
- Add the wine to the pan, stirring to scrape up any browned bits from the bottom of the pan; let the wine cook down for a minute to burn off some of the alcohol.
- Add the chicken broth, the juice from one lemon wedge, and remaining butter, swirling the pan around.
- Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
- (Optional) Drop several sage leaves into the pan during the last few minutes of cooking, before starting the sauce, turning once after a minute. Remove with slotted spoon and use as garnish.
Yields: 4 servings
Estimated time: 30 minutes