Cayenne Chicken Saltimbocca
Category
Mains
Cuisine
Italian, Mediterranean
Servings
2
Prep Time
15 minutes
Cook Time
7 minutes
Skip the restaurants this year and whip up a delicious and romantic dinner for two for you and your valentine at home instead. Your date will love the thoughtful gesture of a delicious home cooked meal!
Chef Dino has shared this flavourful Chicken Saltimbocca recipe - chicken cutlets wrapped in prosciutto and flavored with sage, is an Italian dish that's worthy of company. It feels super fancy, but it's surprisingly simple to make at home.
Buon Appetito!
Ingredients
- 8 (6 ounce) chicken cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 large fresh sage leaves
- 16 thin slices prosciutto
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- ½ stick butter
- 2 tbsp Four Fathers Cayenne Hot Sauce
Directions
If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with the flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
- Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter along with Four Fathers Cayenne hot sauce and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons of sauce over each cutlet and serve.
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