Marcia’s Chicken Saltimbocca
Marcia’s favorite chicken recipe! Prosciutto really makes this recipe unlike any other.
Marcia’s Chicken SaltimboccaIngredients:
1/2 cup flour
Salt and pepper
4 chicken breast halves, boneless and skinless
1 T. minced fresh sage
4 slices prosciutto, trimmed to match the top side of the chicken breasts
1/4 cup olive oil
1 1/4 cup dry vermouth
2 tsp. fresh squeezed Meyer lemon juice
4 T. butter, cut into 4 pieces
1 T. minced fresh Italian parsley
Preheat convection oven to 325 degrees, roast setting. Combine flour and 1 teaspoon pepper in a shallow bowl. Pat chicken breasts dry and dredge in the flour mixture, shaking off any excess. Lay the breasts flat and sprinkle with the minced sage. (If you like the sage flavor, you can even sprinkle a little dried sage on the top.) Place 1 slice of prosciutto on each breast, pressing slightly to adhere.
Set a wire rack on a rimmed baking sheet to hold the breasts. Heat 2 tablespoons oil in a large skillet over medium heat. Add two of the chicken breasts to the heated pan, prosciutto side down, and cook until golden brown, about 3 minutes. Turn the breasts over, being careful not to dislodge the prosciutto, and cook until golden brown as well, about 3 more minutes. Place the cooked breasts on the wire rack, tent with foil to keep warm, and cook the remaining two breasts in the same manner. Place the breasts in the oven at 325 for approximately 20 minutes, or until the chicken is no longer pink on the inside.
In the meantime, prepare the sauce. Over medium heat, stir the vermouth into the pan, scraping up the browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in the fresh lemon juice. Reduce heat to low and whisk in the butter, one slice at a time. Off heat, stir in the fresh parsley and season with salt and pepper to taste. Spoon sauce over the cooked chicken breasts.
Kunde Family Estate Chardonnay - Wildwood Vineyard or Kunde Family Estate Reserve Century Vines Zinfandel