There are a few versions of this traditional Italian dish, but we love a good Bella Cucina-style riff and this recipe is no different. Same foundational flavors, this time using chicken instead of veal (though you can use veal too!) with a creamy, lemony twist.
SHOPPING LIST:
4 chicken breasts, pounded thinly
4 slices prosciutto or Iberico ham
8 fresh sage leaves
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons Bella Cucina Extra Virgin Olive Oil
1/2 cup chicken broth
2 Tablespoons Bella Cucina Preserved Lemon Cream
PREPARATION:
Season the thinly pounded chicken with the salt and pepper. Place the sage leave on each piece of veal, then wrap a slice of the prosciutto around the chicken.
In a large saute pan, heat the olive oil over medium-high heat. Add the chicken, placing it wrap side down so it stays closed when cooking. Cook for about 3 minutes on one side, or until golden brown, then turn and cook on the other side for an additional 2 -3 minutes. (Cooking time may vary depending on thickness of the chicken.) Remove the cooked chicken from the pan onto a plate and cover with foil.
Deglaze the pan with the stock, scraping up browned bits. Reduce the liquid by half, then stir in the lemon cream to thicken the sauce. Add any of the juices from the chicken on the plate to the pan and stir well.
Place the saltimbocca onto individual plates or a platter. Pour over the sauce and serve.