skillet chicken saltimbocca

Skillet Chicken Saltimbocca 2

Skillet Chicken Saltimbocca 2

Valentine’s Day is tomorrow – do you have plans? Daren and I generally prefer staying in on Valentine’s Day – overcrowded restaurants with rushed servers and marked up entrees just don’t do it for us.  We’ll usually go out a different night (or this year, not at all, what with the baby) and on Valentine’s Day itself, just cook a nice meal at home.  This works out perfectly since we both love cooking, and we get to relax and enjoy the process as well as the food.  It’s also one of the few times that Daren tends to do the cooking.  He enjoys cooking as well, and is good at it, but between my earlier work schedule and my love of doing it I tend to make most meals around here.

Skillet Chicken Saltimbocca

If you don’t have plans yet or aren’t sure what to do for dinner, this chicken saltimbocca would make a delicious option.  It’s a fairly easy dish, all made in the same skillet, but it looks – and tastes – upscale and fancy.  And, saltimbocca just happens to be one of my very favorite meals.  White wine sauce, prosciutto… how could you go wrong?  It’s also perfect for any old weeknight, since it comes together relatively quickly and there’s less cleanup what with the only 1 pan and all.  Whenever you decide to try it, I’m willing to bet you’ll love it!

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces thinly sliced prosciutto, chopped
  • 8 large fresh sage leaves, plus 3 tablespoons minced sage
  • 1 pound boneless/skinless chicken breast, cut into pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • pinch of red pepper flakes
  • 2 teaspoons flour
  • 1 cup dry white wine
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 12 ounces dried linguine, broken in half
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon lemon zest + 2-3 tablespoons lemon juice

Directions

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the prosciutto and cook, stirring occasionally, until it has crisped up (about 5 minutes). During the last 30 seconds or so, add in the sage leaves and cook until crisp. Use a slotted spoon to transfer the prosciutto and sage to a paper towel-lined plate.

Pat the chicken dry with paper towels and season with salt and pepper.  Add the chicken to the hot skillet, being careful not to crowd the pieces (do it in batches if need be).  Cook the chicken, turning as needed, until it is browned and cooked through. Transfer the chicken to a plate and cover or place in a warm oven to keep warm.

Add the remaining 1/2 tablespoon oil to the skillet if needed. Reduce the heat to medium and add in the onion, cooking until softened (about 5-6 minutes). Stir in the minced sage, garlic, and red pepper flakes and saute an additional 30 seconds. Add the flour and cook for one minute more, then whisk in the wine.  Allow the mixture to simmer until reduced by half, 1-2 minutes.

Increase the heat to medium-high and slowly whisk in the chicken broth and water.  Stir in the pasta and cook at a vigorous simmer, stirring often (tongs work great for this).  Continue cooking until the pasta is al dente and the sauce has thickened, about 12 minutes.  Add the chicken and cook for another minute, until heated through. Stir in the butter, lemon zest, and lemon juice, and season to taste with salt and pepper. Top with the crispy prosciutto and sage before serving.

Yield: 4-6 servings

Source: adapted from Elly Says Opa, originally from Pasta Revolution

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