Chicken Saltimbocca With Artichoke Sauce Recipes

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CHICKEN SALTIMBOCCA WITH ARTICHOKE SAUCE



CHICKEN SALTIMBOCCA WITH ARTICHOKE SAUCE image

Categories     Sauce     Chicken     Sauté     Low Carb     Dinner

Yield 4-8 servings

Number Of Ingredients 10

4 boneless, skinless chicken breast halves (about 1 1/2 pounds) See Note
12 large fresh sage or basil leaves
2 to 3 oz thinly sliced prosciutto di Parma
1/3 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 T extra virgin olive oil
1/3 c dry Marsala or sherry
One 14-oz can artichoke hearts
1 c Homemade Chicken Stock
T unsalted butter

Steps:

  • Place a chicken breast half in a plastic bag and close, leaving 1/2 inch open. Pound the bag with a rolling pin or meat pounder until the breast is about ¼ inch thick; remove and set aside. Repeat with the remaining chicken breasts. Put 3 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the prosciutto and press until they adhere. Cover the breasts and chill them for 10 minutes. Cut each breast crosswise in half. Spread out the four in a pie plate lined with wax paper or parchment. Season half the chicken pieces with salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour, lifting the wax paper on both sides to move the piece around; shake off the excess flour. Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken. Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry. Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

For the weeknights when you need a quick and healthy meal, whip up a delicious chicken saltimbocca recipe. The fresh basil, artichokes and tasty prosciutto will transport you to an Italian family dinner table. You can get this on the table in under 30 minutes!

Provided by Barbara Curry

Categories     entree

Number Of Ingredients 10

4 boneless skinless chicken breasts
12 basil leaves
12 thin slices prosciutto
⅓ cup flour
salt and pepper
3 tablespoons olive oil
⅓ cup white wine/marsala
14 ounces canned artichoke hearts (chopped, packed in water)
1 cup chicken stock
1 tablespoon butter

Steps:

  • Pound chicken breasts until about 1/4 inch thick.
  • Place 2-3 basil leaves on the less smooth side of each breast. Cover with prosciutto and press until they adhere. Cover and chill for 10 minutes. Cut each in half crosswise.
  • Place flour in a pie plate. Season chicken with salt and pepper. Coat chicken with flour.
  • Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot. Reduce to medium heat. Saute half the chicken, 2 minutes per side or until the pieces are golden and just cooked through. A thermometer should read 155-160º. Remove to a plate, cover and repeat with the remaining pieces.
  • Add wine to the skillet and bring to a boil, scraping up the brown bits at the bottom of the pan, and simmer for a minute or until the pan is almost dry.
  • Drain and coarsely chop the artichoke hearts and add to the skillet along with the chicken stock. Simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add butter to the pan and swirl until it has melted.

Nutrition Facts : Calories 266 kcal, Carbohydrate 8 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 49 mg, Sodium 390 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST CHICKEN SALTIMBOCCA



The Best Chicken Saltimbocca image

Make and share this The Best Chicken Saltimbocca recipe from Food.com.

Provided by MissTiff16

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
4 sage leaves, for garnish (optional)
2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
1/4 lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine, such as Pinot Grigio-Sauvignon Blanc

Steps:

  • Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
  • In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
  • Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
  • Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
  • Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6

CHICKEN SALTIMBOCCA WITH LEMON SAUCE



Chicken Saltimbocca with Lemon Sauce image

Categories     Chicken     Citrus     Herb     Father's Day     Dinner     Lemon     Prosciutto     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Carrot orzo

Steps:

  • Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
  • Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
  • Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

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