Preparation : 5 min Cooking : 10 min
280 calories/serving
Ingredients
1 chicken breasts, boneless, skinless, thinly sliced 300 g
1 tbsp white flour (all purpose) 8 g
6 leaves fresh sage 2 g
35 g Parma ham/Prosciutto 3 slices
6 toothpicks
1 tbsp olive oil 15 mL
2 tbsp white wine 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup chicken broth, low-sodium 65 mL
2 tsp butter, unsalted 9 g
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Slice the breast horizontally into very thin cutlets. Flatten these cutlets using a rolling pin or meat pounder. Coat each cutlet with the flour; then shake off the excess. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small sandwich together.
Heat the oil in a pan. Working in batches, add a few cutlets at a time. Start with the chicken side down, and cook over high heat. After 3 min, turn to brown the prosciutto side. Deglaze with the wine. Lower the heat, cover, and cook 2 min. Season with a little salt (prosciutto is already fairly salty) and pepper to taste. Remove the cutlets from the pan and keep them warm. Repeat the operation with the remaining cutlets.
Pour the broth into the pan, then cook over high-heat until reduced by half, about 1 min. Remove the pan from the heat, then stir in the butter until it has melted, about 30 sec.
Place the cutlets on the warmed plates, remove the toothpicks, spoon the sauce over the cutlets then serve.
https://www.soscuisine.com/recipe/chicken-saltimbocca-less-sodium
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