Main Dish
(Chicken/Poultry
)
Chicken Saltimbocca
Contributor: Steph
Skillet
4
chicken breasts
4
slices
prociutto
8 to 12
Sage
1/2
jar
capers
1
lemon
butter
olive oil
flour
salt & pepper
Butterfly chicken breasts and stuff with 1 slice of prociutto and 2 or 3 sage leaves. Place between 2 sheets
of plastic wrap and pound to 1/4 inch thickness, refrigerate.
Melt butter with olive oil in skillet large enough to hold all 4 chicken breasts. Season chicken with salt an
pepper, then dredge in flour, pat off excess. Brown in olive oil and butter. Set chicken aside and add capers.
Deglaze pan with lemon juice, let simmer a few minutes.
Return chicken to pan to warm through.
Edition: 4