Chicken Saltimbocca

Sautéing the chicken in a mixture of butter and olive oil adds buttery flavor and lets you cook at a higher temperature for browning.

Makes: 4 servings Total time: 45 minutes

COOK:
88oz. dry spinach tagliatelle
CUT:
44boneless, skinless chicken breasts (5–6 oz. each)
22pkgs. thin prosciutto slices (4 oz. each)
11pkg. fresh sage leaves (.75 oz.)
HEAT:
22Tbsp. olive oil
44Tbsp. unsalted butter, divided
13 1/3cup chopped shallots
12 1/2cup dry white wine
11cup julienned roasted red peppers
12 1/2cup low-sodium chicken broth
11Tbsp. fresh lemon juice
11Tbsp. capers
11Tbsp. minced fresh sage
Salt and black pepper to taste

Preheat oven to 400°. Line a baking sheet with a rack.

Cook tagliatelle in a large pot of boiling salted water according to package directions; drain.

Cut breasts in half horizontally. Pound each half with flat side of a meat mallet to even thickness.

Lay a slice of prosciutto on cutting board, top with a pounded cutlet, a second slice of prosciutto, and enough sage leaves to cover. Repeat layering with second cutlet. Starting at tapered end, roll up cutlets and secure with toothpicks.

Heat oil and 1 Tbsp. butter in a large sauté pan over medium-high until butter melts. Add chicken and cook, turning to brown all sides, 6–8 minutes total. Transfer chicken to prepared baking sheet and bake, 8–10 minutes to finish cooking. Let chicken rest 5 minutes before slicing each rolled cutlet in half.

Sauté shallots in same pan over medium-high until softened, 3 minutes; add wine and simmer until reduced by half, 3–4 minutes. Stir in roasted peppers, broth, lemon juice, and capers to heat through, about 2 minutes.

Off heat, stir in remaining 3 Tbsp. butter until it melts and sauce thickens. Add minced sage; season sauce with salt and black pepper.

Toss tagliatelle with sauce; serve with chicken.

Nutrition Information
Per serving: 704 cal; 29g total fat (11g sat); 154mg chol; 1792mg sodium; 51g carb; 2g fiber; 54g protein

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