Chicken Saltimbocca for Two
The dish’s Italian name promises flavors that “jump in the mouth.” We didn’t want to jump through hoops to get there.
Why This Recipe Works
It sounds fancy, but chicken saltimbocca is really just a pretty package of simple staples: chicken, ham (prosciutto), and sage. The challenge is that these last two ingredients have big, bold personalities that need to be carefully balanced with the demure poultry lest they overwhelm the dish. For a version to feed two, we cut two boneless, skinless chicken breasts in half horizontally to form four evenly sized cutlets. The natural tackiness of raw chicken helped the thinly sliced prosciutto adhere without our having to resort to toothpicks or other tricks. Since all four cutlets fit in the skillet at once, this dish was quick to cook, leaving us time to stir together a lemon-and-butter pan sauce. Fried sage leaves looked and tasted impressive, and as they were done in just 20 seconds, they made a perfect garnish.
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