Saltimbocca di pollo

Ingredienti

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon kosher salt (plus more for seasoning meat)
• 1/4 teaspoon freshly ground black pepper (plus more for seasoning meat)
• 4 thin lemon slices
• 5 large fresh sage leaves (divided)
• 4 slices prosciutto (large enough to wrap around chicken breasts)
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 14 1/2 ounce can diced tomatoes (drained)
• 1/2 cup heavy cream

Preparazione

1. 1

   Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to ½-inch thickness. Repeat with remaining chicken breasts. Season each chicken breast on both sides with salt and pepper.

2. 2

   Place one slice of lemon and one fresh sage leaf on one chicken breast and wrap crosswise with a slice of prosciutto, pressing to seal. Repeat with remaining chicken breasts.

3. 3

   Finely chop remaining sage leaf.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Place chicken breasts, lemon side up in the hot oil; cook 5 minutes. (Reduce heat if prosciutto is browning too quickly) Carefully turn chicken breasts over with tongs or a thin metal spatula and cook 3-5 minutes more, until chicken has just cooked through and prosciutto has caramelized. Remove from skillet and tent with foil; let stand 5 minutes or until an instant read thermometer inserted in the thickest part reads 165˚F.

5. 5

   Meanwhile, add white wine to skillet; cook and stir with a wooden spoon, scraping up any brown bits. Add chicken broth and boil until reduced by half, 4 to 5 minutes. Add tomatoes, cream, 1 teaspoon kosher salt and 1/4 teaspoon of pepper; cook and stir until thickened and bubbly, 3 to 5 minutes.

6. 6

   Arrange chicken breasts on serving platter or place one on each of 4 dinner plates; spoon sauce over each and garnish with finely chopped sage; serve immediately.