Chicken Saltimbocca with Lemon Dijon Cream

30 Dec

Saltimbocca in Italian means ¨jumps in the mouth¨& this Chicken Saltimbocca with Lemon Dijon Cream definitely lives up to the translation! (Although, unfortunately my photo`s today don`t) Chicken breasts, fresh sage, prosciutto, a little smoked provolone, finished with a lemon dijon cream is this simple man`s plan for better eating today!
Here`s what you`ll need:
Chicken Breasts- Boneless, skinless pounded thin.
Prosciutto- sliced paper thin, 2 pieces per chicken breast.
Fresh Sage- Stemmed
Smoked Provolone- Sliced, or whatever cheese you like.
White Wine-1/2 cup
Cream-1 cup
Chicken Stock- 1 cup
Dijon Mustard- 1-2 tablespoons
Olive Oil
S & P
Pound your chicken to an even thickness (about 3/8 of an inch) using a meat mallet, rolling pin, heavy bottomed skillet or whatever you have. It`s easier to do this if placed between 2 pieces of wax paper or plastic wrap.
Season with a little S & P.
Some of the prime players.
Place a little of the cheese at one end & roll up.
Rolled.
Layout your prosciutto, press a few sage leaves onto the chicken breasts & roll`m up.
Heat skillet with a splash of olive oil over medium high heat. Add the chicken & cook 3-4 minutes per side.
Cooking
Really ended up with 4 sides so brown`m all.. Reserve them to a plate & cover with foil to keep warm.
Add the wine to deglaze the pan, scrapping any brown bits from the bottom. Reduce until almost all the liquid is gone.Add the lemon juice, chicken stock, cream & Dijon, bring to a simmer stirring occasionally until it starts to thicken. Add the chicken back to the pan with any juices & cook another couple of minutes.
Plate whole or slice the chicken & serve, spooning some sauce over the top. Enjoy your  Chicken Saltimbocca with Lemon Dijon Cream. You`ll be so happy you made this dish!!

Chicken Saltimbocca with Lemon Dijon Cream

Chicken Saltimbocca with Lemon Dijon Cream

Ingredients

  • Chicken Breasts- Boneless, skinless pounded thin.
  • Prosciutto- sliced paper thin, 2 pieces per chicken breast.
  • Fresh Sage- Stemmed
  • Smoked Provolone- Sliced, or whatever cheese you like.
  • White Wine-1/2 cup
  • Cream-1 cup
  • Chicken Stock- 1 cup
  • Dijon Mustard- 1-2 tablespoons
  • Olive Oil
  • S & P

Instructions

  1. Pound your chicken to an even thickness (about 3/8 of an inch) using a meat mallet, rolling pin, heavy bottomed skillet or whatever you have. It`s easier to do this if placed between 2 pieces of wax paper or plastic wrap.
  2. Season with a little S & P.
  3. Place a little of the cheese at one end & roll up.
  4. Layout your prosciutto, press a few sage leaves onto the chicken breasts & roll`m up.
  5. Heat skillet with a splash of olive oil over medium high heat. Add the chicken & cook 3-4 minutes per side.
  6. Once browned reserve them to a plate & cover with foil to keep warm.
  7. Add the wine to deglaze the pan, scrapping any brown bits from the bottom. Reduce until almost all the liquid is gone.
  8. Add the lemon juice, chicken stock, cream & Dijon, bring to a simmer stirring occasionally until it starts to thicken.
  9. Add the chicken back to the pan with any juices & cook another couple of minutes.
  10. Plate whole or slice the chicken & serve, spooning some sauce over the top.
  11. Enjoy your Chicken Saltimbocca with Lemon Dijon Cream.
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