Chicken Saltimbocca, 1 Of The Best Easy To Prepare Recipe.

Chicken Saltimbocca.

This is a special traditional Italian recipe chicken saltimbocca, a traditional Italian dish.

contains no added preservatives and the only ingredients are pork and salt.

You can substitute the wine for stock or bone broth.

For best flavour and results, use a decent to a nicer bottle of dry white wine that one could drink.

Serving Suggestion.

Brown rice, quinoa, green beans or broccoli would pair nicely with this chicken recipe.

INGREDIENTS FOR CHICKEN SALTIMBOCCA.

(About 6 servings)

2 lbs boneless, skinless chicken breasts.

5-6 thin slices authentic thin-sliced prosciutto

12 fresh, large sage leaves.

3/4 cup dry white wine

3/4 cup chicken broth

1 tbsp gluten-free flour or arrowroot powder.

2 tbsp extra-virgin olive oil

Sea salt and freshly ground pepper to taste.

Preparation.

Slice each chicken breast in half lengthwise.

Place boneless chicken breasts between 2 pieces of waxed paper, plastic wrap, parchment paper or in a resealable plastic bag.

Starting in the centre and working out to the edges, pound lightly with the flat side of a meat mallet. To an even 1/4 inch thickness as shown.

Next, place each chicken breast flat on your working surface and season with salt and pepper on both sides.

Place 2 fresh sage leaves on top, then wrap each chicken breast with a slice of prosciutto.

Heat your oil in a heavy skillet over medium heat. Add the chicken breasts in batches, cook until golden brown and cooked through, 4 minutes per side.

Once your pork is done, remove it from the skillet and set it aside.

Pour in the wine and cook stirring constantly, while scraping your pan to loosen the browned bits.

Simmer until the wine is reduced and the alcohol is cooked off for about 6 minutes.

Meanwhile, in a small bowl, whisk the broth with the flour until well combined.

Pour the broth mixture into your hot skillet with the wine, stir to combine, as soon as it starts bubbling, it should start to thicken.

Return cooked chicken back into your skillet and carefully nestle it into your sauce.

Continue to cook, spooning hot sauce all over the chicken until heated through, just a minute.

Serve while hot and enjoy.

 

 

 

 

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