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Recipes / Chicken saltimboca with lemon sauce

Ingredients:

4 skinless boneless chicken breast half
8 large fresh sage leafe
8 thin prosciutto slice
1/2 cup plu
2 teaspoon all purpose flour
1 tablespoon butter
1 1/2 tablespoon olive oil
2 tablespoon dry white wine
1/2 cup low-salt chicken broth
2 tablespoon fresh lemon juice carrot orzo

Instructions:

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet. Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

URL: http://www.epicurious.com/recipes/food/views/237324

Discovered Tags: Savory

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