· 3 oz cambozola cheese (or any other cheese you like)
· 1 clove garlic
· 3 slices prosciutto
· 2 chicken breasts
· 1/4 tsp freshly ground pepper (or to taste)
· 3 large fresh sage leaves
To prepare the saltimbocca, slice the cheese into 6 pieces. Thinly slice the garlic, and cut each slice of prosciutto in half. Set aside.
Cut each chicken breast into 3 equal pieces and sprinkle with pepper. Tear each sage leaf in half and place on top, followed by the cheese and prosciutto. Cover with plastic wrap, and flatten to just under ½-inch.
· 1 tsp olive oil
· 4 tbsp white wine
· 3/4 cup chicken stock
· 2 tbsp cold Unsalted butter
· salt and pepper - to taste
· juice of half a lemon
To cook the saltimbocca, preheat a stainless-steel pan over medium-high heat. Add the oil, and once hot, add the chicken, prosciutto side down. Shake the pan periodically and once the chicken releases on its own, you’ll know it’s time to turn it. Don’t worry if the cheese oozes out of the sides during cooking. This will make the sauce even tastier. Check for doneness and place onto a plate. Loosely tent with foil.
Make sure the surface of the pan is shiny with the oil that remains, adding a bit more if needed to cook the second batch, if necessary. Once done, discard the excess oil. Off the heat, add the wine, then garlic, and let simmer. Reduce this to about 2 tablespoons, and scrape up any browned bits from the bottom of the pan.
The sauce should look a little syrupy and have a nice sheen to it, before you add the stock. Bring this to a boil and reduce again by half. Once it looks syrupy again, add the cold butter and gently swirl until everything is melted and combined. Add the lemon juice and taste the sauce for seasoning.
Reduce the heat to low and return the chicken to the pan, pouring in any accumulated juices. Coat both sides of the chicken in the sauce. Place onto a platter, pour the sauce over top, and serve.
Serve with Basil Ratatouille : (Curtis Stone)