Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken breast saltimbocca. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Lidia Bastianich's chicken saltimbocca is a quick, streamlined recipe for busy cooks. It's simply seared chicken breasts with prosciutto in a white wine sauce. If you have thick chicken breasts, butterfly them in half.
Chicken breast saltimbocca is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Chicken breast saltimbocca is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have chicken breast saltimbocca using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken breast saltimbocca:
- Prepare 10 grams butter
- Make ready 4 chicken breasts
- Make ready 4 slice parma ham (or similar)
- Make ready 1 flour
- Make ready 1 salt
- Make ready 4 sage leaves
- Take 1/3 cup dry white wine
- Prepare 4 pinch rosemary+salt
I enjoy a sauce with my Saltimbocca so I removed the chicken to a casserole dish added flour to the pan to make a roux then added chicken broth white wine and seasonings. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. For this dish, we're going to use very thin pieces of chicken breast (aka, cutlets). I simply cut my chicken breasts in half and left it at that.
Instructions to make Chicken breast saltimbocca:
- Put a pinch of rosemary+salz on every chicken breasts
- Turn the breasts, put on every one a ham slice and a sage leave. Fix it with a toothpick
- Put the flour on every chicken breast
- Melt the butter in a pan
- Cook the chicken saltimbocca in the pan both sides. Add salt if needed and serve.
Some recipes also have you pound the chicken until it's a certain thickness. Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Dip chicken sides only in flour to coat.
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