|Updated: 7/16/2013 4:19 pm
||Published: 7/09/2013 3:58 pm
Chicken Saltimbocca with Lemon Sauce
4 boneless, skinless chicken breasts
4 large fresh basil leaves
4 – 1oz. slices of prosciutto
¼ cup AP flour
1 tbsp unsalted butter
2 tbsp olive oil
Pound chicken breasts between two pieces of plastic wrap until approximately ¼ inch thick or less. Place one basil leaf on each breast and top with the prosciutto. Lightly dredge in flour.
Heat a sauté pan over medium high heat. Melt butter in olive oil. Place chicken, prosciutto side down into oil/butter and sauté for 3 minutes. Turn and sauté another 3 – 4 minutes until done. Remove from pan to a warm platter and cover with foil.
Lemon Pan Sauce:
1 small shallot, finely chopped
½ cup dry white wine
½ cup chicken stock
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp cold unsalted butter, cut into 1 inch cubes
In the same pan, pour off ½ of the oil/butter mixture, add shallots and sauté over medium heat until softened but not browned. Increase the heat to medium high and add the wine and stock, bring to a boil and reduce by half. Add lemon juice and zest, reduce the heat to medium and bring to a simmer. Add butter one cube at a time and stir into the sauce until melted and sauce is glossy.
Drizzle some sauce over the chicken breasts and serve the rest on the side.
For more information on The Girl Can Cook visit http://www.urbankitchentulsa.com/.