Italian food is probably my favorite type of food to cook. I love fresh ingredients coming together to create something comforting and delicious. Chicken Saltimbocca is a PERFECT dish that balances a refined look and taste with an easy to make recipe. I made this for a family dinner with my parents, making a few minor substitutions so that my mother, who can't eat gluten, could enjoy it as well.
Gluten Free Chicken Saltimbocca
- boneless, skinless chicken breasts
- 1 egg
- large, fresh sage leaves
- prosciutto ham (you will need one slice per chicken breast)
- gluten free all purpose flour (or regular flour, for gluten eaters)
- 1 tablespoon butter
- 2 tablespoons olive oil
- salt/pepper to taste
- 1/4 cup dry white wine
- 3-4 tablespoons fresh lemon juice
- chicken stock
Cover chicken breasts with a sheet of plastic wrap and hammer to 1/4 inch thickness with a meat mallet. Remove plastic wrap, sprinkle each breast with salt and pepper.
Press 2-3 fresh sage leaves flat onto the top of each chicken breast so they are adheared to them.
Press one slice of prosciutto ham to the top of each chicken breast, trapping the sage leaves underneath. Dip both sides of each breast in egg and flower.
Step 4: Heat olive oil, butter and a splash of white wine in a hot skillet. Add breasts to the pan, prosciutto side down. Cook 4 minutes. Turn chicken over and cook until just cooked through, 3-4 minutes.
Step 5: Make the sauce. In a small bowl, whisk together remaining wine and 2 teaspoons flour. Add chicken broth and lemon juice to the skillet used for the chicken and stir until boiling. Add wine mixture. Whisk until the sauce thickens, about 30 seconds to a minute.
Step 6: Serve with pasta (I used brown rice pasta but you can use what you like), spooning the lemon sauce over the top of both.