Wellllllll…it doesn’t have to be for two. It just happens that I was feeding two (Scott and myself) when I made this meal. I had some leftover prosciutto that I needed to cook up, so I googled Chicken Saltimbocca and modified a recipe from Williams Sonoma (more or less halved). Apparently Saltimbocca means “jump into the mouth” and oh my gosh is that what it did. I can’t believe how easy and tasty this recipe was.
2 boneless, skinless chicken breasts, lightly pounded to an even thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
1 Tbsp. unsalted butter (divided)
1/2 Tbsp. extra-virgin olive oil
1/2 tsp. dried sage
2 slices prosciutto (mine were long and thin enough to fold over)
1/2 cup mozzarella
1/3 cup dry white wine (used cooking wine)
1. Trim fat from chicken and pound to about 1/2 inch thickness. Season both sides with salt and pepper
2. Pour flour into a shallow bowl or plate and dredge each breast (both sides) in the flour
3. Melt 1/2 tbsp butter with the olive oil in a skillet and when melted and pan is hot add chicken
4. Sauté chicken on medium high heat until cooked through–about 4-5 minutes on each side
5. Reduce heat to low and sprinkle each breast evenly with sage (little goes a long way!)
6. Add prosciutto to each chicken breast and then grated mozzarella’s on top of the prosciutto.
7. Cover the skillet and heat until cheese is melted. Remove to a plate and cover loosely with foil to keep warm
8. Increase heat on skillet and add wine. Stir to scrape up the browned bits and cook until wine is reduced.
9. When wine is reduced, add remaining 1/2 tbsp butter until melted and spoon mixture over chicken
10. Freakin’ enjoy. Looks like a lot of steps, but is pretty easy and yummmmmm.
The asparagus was also wrapped in prosciutto, drizzled with olive oil and Parmesan cheese, and roasted in the oven at 400 degrees. I didn’t pay attention to how long it was in the oven. Maybe 15 minutes? (edited again: asparagus was a little overcooked–explanation in comments). But also yummmmmmm.
So…hope this Saltimbocca jumps into your mouth!
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