HOW TO MAKE CHICKEN SALTIMBOCCA RECIPES

Steps:

• One by one, put the pieces of chicken between pieces of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to a thickness of ⅛ inch
• Season the chicken on both sides with salt and pepper
• Dredge in flour
• Heat a wide, deep, heavy sauté pan over medium heat
• Add the oil and 2 tablespoons butter
• When the butter has melted and is foamy, add 4 pieces of the chicken
• Raise the heat to high and cook until browned, about 2 minutes
• Use tongs or a spatula to turn the pieces over and brown on the other side, about 2 minutes
• Transfer the chicken to a platter and repeat with the remaining prepared chicken
• When all the chicken has been cooked and removed from the pan, add the flour to the pan and stir until it comes together with the fat in a tan mixture
• Pour in the wine and bring to a boil, stirring, over high heat
• Continue to boil until reduced by half, 1 to 2 minutes, continuing to stir to loosen up any flavorful bits cooked on the bottom of the pan
• Add the stock to the pan, bring to a boil, and continue to boil until reduced by half, 1 to 2 minutes
• Remove the pan from the heat and whisk in the remaining tablespoon of butter
• Lay a piece of mozzarella on top of each piece of cooked chicken, top with a sage leaf, then a slice of prosciutto
• Add the stacks of chicken back to the pan with the sauce and cover with a lid
• Simmer until the mozzarella is slightly melted and the chicken is cooked through
• Serve family style with sauce poured over the chicken

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.