Prosciutto Wrapped Chicken Saltimbocca
1 cup wine — for the cook
4 boneless, skinless chicken breasts
Salt and Pepper
4 good sized Sage leaves (or 8 smaller leaves)
4 slices of prosciutto (or enough to wrap chicken breasts)
1 Tablespoon of olive oil
1/4 cup of white wine or Marsala (or chicken broth…I’m going with wine or Marsala)
1/2 cup of chicken broth
1 teaspoon of cornstarch
Juice of one lemon (about 4 Tablespoons) + 1 lemon, sliced into 1/4” thick slices
1 Tablespoon of capers
1 Tablespoon of butter
Preheat oven to 300. Place the chicken breasts between two pieces of saran wrap and pound to 1/4 to 1/2" thick. Season with salt and pepper. (Easy on the salt)
Place the sage on the chicken breast and roll up. Then place the rolled up chicken breast onto two overlapping prosciutto slices and wrap the prosciutto around the chicken breast. Secure with toothpicks if necessary.
Heat the oil in a large pan over medium heat and cook the chicken until the prosciutto is crispy and the chicken is lightly golden brown; about 2-4 minutes per side, depending on the size. Transfer to a dish and place in the oven.
Add the wine (broth or Marsala) and deglaze the pan. Mix the corn starch into the chicken broth and stir into pan. Stir sauce, as it thickens and then add the lemon juice and capers and simmer until reduced by half, about 5 minutes or so. (If sauce is too thick stir in a bit more chicken broth.)
Add the lemon slices; stir in the butter and cook until melted and the sauce thickens a bit.
Plate the chicken and spoon the sauce around/over the chicken. Add a little grated Parmesan and lemon zest if you want…and you want. Trust me.
Pairs Well With
From the Sauce du Jour Kitchen
For the Bacon Cooking Class - 109
I wanted to cover all the "bacon bases" for the Bacon Cooking Class, meaning that prosciutto had to be included in the menu. This recipe resembles classic Saltimbocca, with the sage and prosciutto, but deviates from tradition because I couldn't stop myself from bringing capers to the party.