Chicken Saltimbocca
Saltimbocca can be traditionally made with either chicken or veal. Originating mainly in Rome, it is a savory dish that combines fresh meat with sliced prosciutto, cheese, and sage layered on top of it. It is a great dinner recipe, especially in the summer months. Recipe Ingredients 2 Ibs. chicken cutlets, 1/4 inch thick and cut into 5-inch-long pieces. 20 large sage leaves 2 large mozzarella balls, sliced 12 pieces prosciutto, about a 1/4 Ib. worth 1 1/4 cups low sodium chicken stock 1 cup dry white wine 1 cup flour Salt and pepper 1/4 cup olive oil 6 tbs. butter 2 tbs. parsley, minced Instructions 1. Season the chicken pieces with salt and pepper on both sides. Then dredge pieces in flour. 2. Heat a large pan to medium heat. Add in olive oil to coat the pan and 1 tbs. of butter. Once melted, add the chicken pieces and sear until golden brown. Flip and cook the other side. About 2 to 3 minutes on each side. Place on a dish covered in paper towel and work in batches. Use more oil if ne...