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Рецепт Chicken Saltimbocca

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2 голоса | 3099 визитов

Traditional Italian dish teat means Jump-in-the-mouth because it's so good.

Порций: 2


Cost per serving $3.28 view details


  1. Cut and gently pound the chicken cutlet so it’s the same thickness throughout. This will ensure it cooks evenly. Add three sage leaves to each breast and cover with a slice of prosciutto. Lightly tap the prosciutto into the chicken with a mallet. Dredge in flour and shake off any excess.
  2. Heat a pan on med-high heat, add the oil, when hot enough add chicken, I cook prosciutto side down first. Flip when ready and saute other side. Test for doneness by touching, raw will feel fleshy and the more it cooks the denser it will get. If it’s too resistant to the touch it’s over done. You can take it out of the pan and put it on a plate when it has just a little springiness left, it will continue to cook on the plate, so don’t overcook it. Tent the chicken with foil.
  3. Add a little more oil if needed and the shallots. Also the mushrooms and spinach if you choose to use them. Cook for a minute, or until done, then add the wine. Scrap the fond (browned bits) off the bottom of the pan while letting the wine reduce by half or more.
  4. If using spinach, remove from pan at this point. Remove pan from heat.
  5. You should be ready to serve at this point. Plate the chicken and sides, pour any juice accumulated on the plate into the pan. Make sure the pan is still hot, if not reheat.
  6. Take the pan off the heat and tilt the pan. Add the rubbed sage and fresh parsley. Add the butter cut into pieces. Whisk the butter until creamy and spoon over chicken.

Nutrition Facts

Amount Per Serving %DV
Serving Size 327g
Recipe makes 2 servings
Calories 861  
Calories from Fat 638 74%
Total Fat 72.23g 90%
Saturated Fat 33.78g 135%
Trans Fat 0.51g  
Cholesterol 209mg 70%
Sodium 419mg 17%
Potassium 442mg 13%
Total Carbs 3.79g 1%
Dietary Fiber 0.2g 1%
Sugars 0.98g 1%
Protein 29.03g 46%
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