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- Chicken Saltinbocca
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- Ingredients:
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4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup all purpose flour (plus 2 teaspoons)
1 tablespoon butter
1 and 1/2 tablespoons extra virgin olive oil
2 tablespoons dry white wine
1/2 cup chicken broth
2 tablespoons fresh lemon juice
Directions:
Place chicken breasts between 2 sheets of plastic wrap on work surface.
Pound chicken to 1/3-inch thickness using mallet.
Sprinkle chicken with salt and pepper.
Place 2 sage leaves on top of each chicken breast half.
Top each chicken breast with 2 prosciutto slices, pressing down to stick.
Spread 1/2 cup flour on plate.
Turn chicken in flour to lightly coat both sides.
Melt butter with olive oil in large nonstick skillet over medium-high heat.
Add chicken, prosciutto side down; cook 4 minutes.
Turn chicken over and cook just until cooked through, about 3 minutes.
Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl.
Add broth and lemon juice to same skillet; bring to a boil.
Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
Season to taste with salt and pepper.
Spoon sauce over chicken and serve. Serves 4.
That's it!
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