defined dish chicken saltimbocca roll ups chicken saltimbocca (chicken with prosciutto and sage)

Alright folks, buckle up, because we’re about to tackle a dish that sounds way fancier than it actually is. We’re talking Chicken Saltimbocca! Sounds like something a Roman emperor would order, right? But trust me, you don’t need a toga or a team of slaves to whip this up. It’s basically chicken, prosciutto, sage, and a whole lotta deliciousness. Let’s get started!

Behold! The Chicken Saltimbocca!

Feast your eyes on this culinary masterpiece (or at least, what it will be when you’re done). This isn’t your grandma’s boiled chicken, that’s for sure. This is chicken elevated to a whole new level of deliciousness. I mean, prosciutto AND sage? It’s like a party in your mouth, and everyone’s invited!

Ingredients You’ll Need (Besides a Sense of Humor):

Gather ‘round, gather ‘round! Here’s the shopping list for our culinary adventure. Don’t worry, you probably have half of this stuff already. If not, consider it an investment in your own happiness.

• 4 boneless, skinless chicken breasts (pound those suckers thin!)
• 4 slices of prosciutto (thinly sliced, like you’re cutting secrets)
• 8 fresh sage leaves (because dried sage just won’t cut it)
• All-purpose flour (for dredging, not for making papier-mâché)
• Salt and freshly ground black pepper (season to your heart’s content!)
• 2 tablespoons olive oil (because we’re fancy like that)
• 1/2 cup dry white wine (something you’d actually drink, not that cooking wine that’s been in the back of your pantry for a decade)
• 1/4 cup chicken broth (because sometimes, wine isn’t enough)
• 2 tablespoons butter (because butter makes everything better)
• Juice of 1/2 lemon (to brighten things up)

Instructions (Even a Caveman Could Follow These):

Alright, time to get down to business. Don’t worry, I’ll hold your hand (figuratively, of course. I’m not coming over to your house). Just follow these steps, and you’ll be chowing down on Chicken Saltimbocca in no time!

1. Pound those chicken breasts thin! Get out all your aggression. I mean, gently flatten them to about 1/4 inch thickness. We want them thin, not pulverized.
2. Season the chicken with salt and pepper. Don’t be shy! But also, don’t go overboard. We’re not making jerky here.
3. Place a sage leaf on each chicken breast and top with a slice of prosciutto. Secure with toothpicks if needed. These are the training wheels of cooking.
4. Dredge the chicken in flour, shaking off any excess. We just want a light coating, not a floury mess.
5. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
6. Add the white wine to the skillet and deglaze, scraping up any browned bits from the bottom. This is where all the flavor lives!
7. Add the chicken broth, butter, and lemon juice to the skillet. Bring to a simmer and cook for about 2-3 minutes, until the sauce has thickened slightly.
8. Return the chicken to the skillet and spoon the sauce over it. Serve immediately.

And there you have it! Chicken Saltimbocca, fit for an emperor…or at least, someone who appreciates a good meal. Serve it with a side of pasta, roasted vegetables, or even just a slice of crusty bread to soak up all that delicious sauce. Enjoy!

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Chicken Saltimbocca (Chicken With Prosciutto And Sage) - The

www.themediterraneandish.comChicken Saltimbocca (Chicken With Prosciutto And Sage) - The …

Chicken saltimbocca (chicken with prosciutto and sage). chicken saltimbocca (chicken with prosciutto and sage)