|Updated: 7/16 4:19 pm
||Published: 7/09 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.
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