Last week, I needed a quick weeknight chicken dinner and I was in the mood to try something new so I turned to my favorite recipe website for inspiration. (Williamssonoma.com) The website did not disappoint - I found lots of yummy looking chicken dinners but I finally settled on this recipe for Chicken Saltimbocca for my family.
4 boneless, skinless chicken breast halves
1/3 cup all-purpose flour
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
2 tsp. chopped fresh sage or 1 tsp. dried sage
2 large slices prosciutto
1/4 lb. fresh mozzarella cheese, thinly sliced
3/4 cup dry white wine
In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more. (I had to cook mine in 2 batches.)
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped fresh sage. I headed out to my garden in search of fresh sage where I have 2 different kinds of sage growing.
Please send me a comment if I get the names wrong but I think the sage on the left is called purple sage and the one on the right is Russian sage. I picked some of each because I really didn't know which one I wanted to add to my chicken dinner. After several minutes of debate and intense sniffing, I decided to use the Russian sage. (I think I made the right choice because it was the perfect seasoning for this dish.)
Spoon an equal amount of the sauce over each breast. Serve immediately.
This chicken saltimbocca was delicious.
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