Chicken Saltimbocca with Lemon Caper Sauce
Print RecipeServings: 4 servings
Tip when making the pan sauce - When ready to add the floured butter pats, use cold butter and allow the butter to soften for a few minutes at room temperature until just softening on the outside. This will allow the flour to stick to the butter. Turn the heat down to low and if needed remove the pan from the heat.Swirl in the butter to allow the sauce to slowly incorporate the butter and flour.
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Chicken Saltimbocca
- 4 ea Chicken Breast
- 4 ea Slices Prosciutto
- 12 ea Sage Leaves
- 8 ea Slices of Scamorza Cheese (or cheese of your choice)
- Salt & Pepper to taste
- All Purpose Flour (for dredging)
- 3 tbsp Vegetable oil
Lemon Caper Sauce
- 1 ea Medium Shallot minced
- 3 ea Garlic Cloves minced
- ¾ cup White Wine
- 2 ea Juice of 2 Lemons
- 3 tbsp Capers
- ¼ tsp Cracked Black Pepper
- 3 tbsp Cold Butter Pats Dredged in Flour
- Season with Kosher Salt to taste.
Instructions
Assembling the Chicken Saltimbocca
- Preheat the oven to 350°
- On a cutting board, lay plastic wrap down or use a resealable plastic bag (cutting the sides so it can unfold)
- Place two chicken breasts on the plastic lined cutting board. Cover the chicken with a second layer of plastic wrap or fold over the resealable bag.
- Using a meat mallet with a smooth side, pound the chicken flat. Using light taps to begin with to monitor how the chicken breast is flatening. Try not to pound so hard that the chicken is smashing and tearing. Try to keep the pieces of chicken intact but flattening out.
- Once the chicken breast is about ¼" thick evenly across remove the two breasts from the plastic and reserve them on a plate.
- Repeat the process of pounding out the next two chicken breast.
- Once the second two are flattened, layer sage leaves on one half of each chicken breast.
- Place the sliced prosciutto on top of the half of the chicken breast with the sage. Fold over the chicken breast on top of the prosciutto. Repeat the assembly process for remaining chicken breasts.
Searing the Chicken Saltimbocca
- In a saute pan, heat the vegetable oil over medium high heat.
- Season the assembled chicken saltimbocca with kosher salt and black pepper.
- Dredge the chicken saltimbocca in flour coating both sides.
- Sear the chicken on both sides, looking for a golden brown.
- Top the chicken saltimbocca with cheese of your choice and put in the oven for about 10 minutes. Check the temperature at ten minutes to ensure the internal temperature is 165° or above.
- While the chicken is cooking in the oven, make the sauce.
Lemon Caper Sauce
- In a pan over medium heat, saute the shallots. Saute until they become translucent.
- Add the garlic and continue to saute until fragrant.
- Add the white wine.
- Add the juice of 2 lemons
- Reduce by 1/2.
- Add the capers and cracked black pepper.
- Dredge the cold butter pats in flour. (you may want to let the butter pats sit out at room temperature so they will retain some flour on them, if too cold the flour will just fall off)
- Place the butter pats in the sauce. Reduce heat to low.
- Over low heat, swirl the pan to allow the butter and flour to incorporate into the sauce. The flour will assist with stabilizing the sauce and thicken at the same time. Works best with cold butter and a low heat.
- Adjust the seasoning with Kosher Salt and Black Pepper as needed. Serve over the Chicken Saltimbocca and enjoy with some mashed potatoes. ENJOY!