Chicken Saltimbocca

2017-04-12
  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 4 medium chicken cutlets
  • Kosher salt and freshly ground black pepper
  • 4 paper-thin slices prosciutto
  • ½ cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 3 tablespoons olive oil

Method

Step 1

In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency.

Step 2

Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.

Step 3

Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.

Step 4

In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil.

Step 5

Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Baked Cheddar Chicken

    Baked Cheddar Chicken

  • Sour Cream Mashed Potatoes

  • Smoked Brisket

  • Roasted Vegetable and Sausage Lasagna

  • Orange-Chipotle Shrimp

Leave a Reply

Your email address will not be published. Required fields are marked *