Chicken Saltimbocca

Chicken Saltimbocca by Kathy Harrison

Yield: 4 cutlets
Prep Time:10 minutes
Cook Time: 15 minutes
Special Equipment: 12 inch skillet

Ingredients

• ¼ cup plus 1½ teaspoon all-purpose flour, divided

• 4 (4-ounce) chicken cutlets, 14 inch thick, trimmed

• 1½ teaspoon pepper

• 2 teaspoons minced fresh sage, plus 4 large fresh leaves

• 4 thin slices prosciutto (11/2 ounces)

• 2 tablespoons extra-virgin olive oil, plus extra as needed

• 1 small shallot, minced

• 1/3 cup chicken broth

• 1/4 cup dry vermouth or dry white wine

• 1 tablespoon unsalted butter, chilled

• 2 teaspoons minced fresh parsley

• 1 teaspoon lemon juice

Directions

1. 1. Spread ¼ cup flour in shallow dish. Pat chicken dry with paper towels and sprinkle with pepper. Working with 1 cutlet at a time, dredge cutlets in flour. Sprinkle 1 side of each cutlet with minced sage, then top with 1 slice prosciutto and press firmly to help it adhere.

2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add sage leaves and cook until leaves begin to change color and are fragrant, 15 to 20 seconds. Using slotted spoon, transfer fried sage leaves to paper towel-lined plate.

3. Lay cutlets, prosciutto side down, in oil left in skillet and cook over medium-high heat until golden brown on first side, about 2 minutes. Flip cutlets and continue to cook until lightly browned on second side, about 1 minute; transfer to plate and tent loosely with aluminum foil.

4. Pour off all but 1 teaspoon oil from skillet (or add more oil, if necessary). Add shallot and cook over medium heat until softened, about 2 minutes. Stir in remaining ½ teaspoon flour and cook for 1 minute. Whisk in broth and vermouth, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is slightly thickened and reduced to ½ cup, 3 to 5 minutes.

5. Return cutlets to skillet, prosciutto side up, along with any accumulated juices, and simmer until heated through, about 30 seconds; transfer cutlets to serving platter. Off heat, whisk butter, parsley, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over cutlets, garnish with fried sage leaves, and serve.