When it comes to delicious but deceptively easy meals, this has to be one of my favorites.
It’s simple, but it’s so full of flavor that it seems like it seems like a much more complicated dish. I don’t believe I’ve ever had saltimbocca any other way, but I believe it is commonly made using veal and can get much more complicated (with breading, cheese, stuffing, etc.) so I make no claims this is authentic, just that it tastes great.
I made this tonight with a few changes to make it edible by my visiting mother-in-law, which I’ll note as I go in italicized parenthesis, because really, I can’t bear the thought of anyone thinking they need to use Smart Balance instead of butter. 😉
But I digress.
This is adapted, like many of the things I’ve been making recently, from a recipe crafted by the good folks at Cooks Illustrated. If you don’t have (or can’t find) chicken cutlets simply use 4 boneless chicken breasts and slice each in half to create your own cutlets.
Chicken Saltimbocca with Lemon-Caper Sauce
1/2 – 1 cup unbleached all-purpose flour
Ground black pepper
8 thin-cut boneless skinless chicken cutlets
1 tbsp minced sage leaves
8 slices prosciutto
4 tbsp olive oil
1/2 cup white wine (vegetable or chicken stock)
2 tbsp capers (or more if you want!)
4 tbsp lemon juice
4 tbsp unsalted butter (Smart Balance)
2 tbsp minced parsley
With oven rack in middle position, preheat oven to 200 degrees, and place rimmed baking sheet fitted with a wire rack onto oven rack.
Mix flour and 1-2 tsp pepper in shallow dredging dish.
Pat chicken dry with paper towels and dredge chicken in flour, shaking off any excess and laying cutlets on flat surface.
Sprinkle cutlets evenly with minced sage.
Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere. (If prosciutto is not in one piece simply patch until cutlet is covered on one side.)
Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer.
Add half of cutlets to pan, prosciutto-side down, and cook until prosciutto is light golden brown and crispy, 2 to 3 minutes.
Carefully flip chicken and cook on other side until light golden brown, about 2 minutes more, then transfer to wire rack in oven.
Repeat with remaining 2 tbsp oil and cutlets.
Pour off excess fat from skillet and stir in white wine (or stock), scraping up any browned bits, and simmer until slightly reduced.
Add capers and lemon juice, and stir. Turn heat to low and whisk in butter (or Smart Balance), 1 tablespoon at a time, until sauce has slightly thickened.
Turn off heat, stir in parsley and season with salt and pepper.
Remove chicken from oven and spoon sauce over cutlets before serving.