Chicken Saltimbocca with Lemon Sauce
In Italian, saltimbocca means “to jump in the mouth,” which is supposed to be a reference to the fact that the dish is so good that it literally jumps into your mouth. This recipe lives up to it's name.
Servings 4
Equipment
- Sous Vide (optional)
Ingredients
- 4 skinless boneless chicken breast halves
- 8 large fresh sage leaves
- 8 thin prosciutto slices about 3 ounces
- ½ cup all-purpose flour plus 1 tablespoon
- 2 tbsp unsalted butter
- 1½ tbsp extra-virgin olive oil
- 3 tbsp dry white wine
- ¾ cup chicken stock
- 3 tbsp fresh squeezed lemon juice
- kosher salt and pepper to taste
Instructions
- Place chicken between 2 sheets of parchment paper or plastic wrap and pound to ⅓" thickness, using a mallet. Season with salt and pepper. Place 2 sage leaves on each breast and top with 2 prosciutto slices, pressing to adhere.
- **If using a sous vide; Place each breast, (individually), into a vacuum sealing bag, (such as FoodSaver) and seal. Set each bag into a 155°F water bath and cook for 90 minutes to 3 hours. Remove chicken from cooking bags, pat dry and dip in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over high heat.If no cooking with a sous vide circulator, dip chicken breasts into flour to lightly coat both sides and place in skillet, prosciutto side down. Cook until brown on each side and internal temperature of the meat is 155°F on an instant read thermometer.**For sous vide cooked chicken, cook until brown--about 1-2 minutes on each side.
- Transfer chicken breasts to a platter and cover to keep warm; reserve skillet.Whisk wine with remaining tablespoon flour in small bowl. Add broth and lemon juice to same skillet; bring to boil.Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.Season to taste with salt and pepper.
Notes
I like it saucy so I double the sauce recipe.