Chicken Saltimbocca

Chicken Saltimbocca was on the menu tonight. The idea to make Saltimbocca came from a picture I saw on the blog – For the Love of Cooking. It looked very appealing.

I looked at a few recipes and then decided to make a version seasoned to suit our tastes. The sauce is basically the same sauce that I serve with chicken Piccata

I served it tonight with a side of pasta but next time I think we will have roasted potatoes and a vegetable side.

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CHICKEN SALTIMBOCCA

Boneless Chicken Breasts
Fresh sage leaves
Prosciutto
Garlic
Salt and pepper
Olive oil

Sauce

Butter
Garlic
Flour
Chicken broth
Juice of one lemon
Fresh sage leaves for garnish

Heat Oven to 400°F
Pound chicken breasts just slightly to flatten.
Rub with minced garlic
Season with salt and pepper
Place three sage leaves over each breast and wrap two slices of
prosciutto over leaves and around breast.
Heat heavy skillet
Add olive oil and quickly fry the sage leaves being used for garnish.
Remove to paper towels and set aside.

Place chicken in pan and saute on both sides, just long enough to
brown. Put chicken on a small oven proof sheet and into the oven for 6
or 7 minutes (depending on how thick chicken breasts are).

Drain off olive oil from skillet. Add a little butter, garlic and a
tablespoon of flour. Cook for a minute or two and add chicken broth
and fresh lemon juice. Season with salt and pepper and simmer for a few
minutes.

Plate chicken with a little sauce and top with a fried sage leaf.