Recipe: Appetizing Chicken breast saltimbocca

Chicken breast saltimbocca. Lidia Bastianich's chicken saltimbocca is a quick, streamlined recipe for busy cooks. It's simply seared chicken breasts with prosciutto in a white wine sauce. Pound chicken breast halves until thin between two sheets of waxed paper or foil.

Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. Coat chicken rolls in flour mixture. If you have thick chicken breasts, butterfly them in half. You can have Chicken breast saltimbocca using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken breast saltimbocca

You need 10 grams of butter.
You need 4 of chicken breasts.
Prepare 4 slice of parma ham (or similar).
Prepare 1 of flour.
Prepare 1 of salt.
Prepare 4 of sage leaves.
Prepare 1/3 cup of dry white wine.
Prepare 4 pinch of rosemary+salt.

It's a little work but, believe me, it's worth it. I felt the chicken needed to tenderize and cook a bit more so I poured the sauce over the chicken and baked in the oven for about twenty minutes. Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess.

Chicken breast saltimbocca instructions

Put a pinch of rosemary+salz on every chicken breasts.
Turn the breasts, put on every one a ham slice and a sage leave. Fix it with a toothpick.
Put the flour on every chicken breast.
Melt the butter in a pan.
Cook the chicken saltimbocca in the pan both sides. Add salt if needed and serve..

Dip chicken sides only in flour to coat. This wonderful recipe produces tender chicken cutlets wrapped with thin slices of Prosciutto di Parma topped with fresh sage leaves in a white wine reduction sauce. It's pretty easy to prepare and produces wonderful results. For this dish, we're going to use very thin pieces of chicken breast (aka, cutlets). I simply cut my chicken breasts in half and left it at that.