RECIPE: Chicken Saltimbocca

Chef Brian West shows us how to make Classic Chicken Saltimbocca.

Servings: 4

Ingredients:
4 each chicken breast
1 tablespoon sage, minced
8 each sage, leaves
8 slices prosciutto
2 tablespoons oil
1 each shallot, minced
4 fluid ounces flour
4 fluid ounces chicken broth
3 fluid ounces white wine
2 tablespoons butter
2 teaspoons chives
1 tablespoon lemon juice

Directions:
Slice chicken breast to butterfly open and cut in half. Then pound out thin. Season each 1/2 breast with salt, pepper and minced sage. Place one sage leaf onto the center of the breast and wrap each one with the prosciutto.

Heat up a sauté pan with the oil. Lightly dust each wrapped breast in the flour and sear in the hot oil until crisp. Place in oven to finish if needed.

In the pan, sauté the shallot until soft. Pour in the wine to deglaze the pan, scraping with a wooden spoon. Add in broth and reduce by 50%. Add butter, chives and lemon juice and adjust seasoning as needed.

Plate and serve with the sauce over the top.

Chef Brian West
(210) 771-6961
ChefBrianWest.com
Instagram: @chefbrianwestsa
Facebook: @BrianWestSA