Chicken Saltimbocca

Chicken Saltimbocca

Serves 4. Published March 1, 2008. From Cook's Illustrated.

Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless, skinless chicken breasts.  Although whole sage leaves make a beautiful presentation, they are optional and can be left out of step 3. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken.

Ingredients

1/2 cup unbleached all-purpose flour
Ground black pepper
8 thin-cut, boneless, skinless chicken cutlets (about 2 pounds), trimmed of ragged edges as necessary (see note)
1 tablespoon minced fresh sage leaves , plus 8 large leaves (optional)
8 thin slices prosciutto , cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces)
4 tablespoons olive oil
1 1/4 cups dry vermouth or white wine
2 teaspoons juice from 1 lemon
4 tablespoons unsalted butter , cut into 4 pieces and chilled
1 tablespoon minced fresh parsley leaves
Table salt

Instructions

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour and 1 teaspoon pepper in shallow dish.

2. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.  (I moistened the prosciutto with water to help it stick.)

3. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add sage leaves (if using) and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate; reserve. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.

4. Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.