Peep's Chicken Saltimbocca
1 - 2 thin sliced chicken breast per serving
Flour seasoned with salt and pepper (or with your favorite chicken seasoning) for dredging (I use my house blend seasoning)
1 Thin slice of Prosciutto di Parma per chicken breast
1 Thin slice of Swiss cheese per chicken breast
Butter for frying
Steamed baby spinach
Sauce:
2 TBSP. Flour
4 TBSP. Butter
1/2 C. dry white wine
1 1/2 C. chicken broth
Ground pepper
Salt (ONLY if necessary: the Prosciutto and cheese are salty)
Splash lemon juice or to taste (to brighten it up a bit)
Dredge chicken in seasoned flour.
Melt butter in a cast-iron pan.
Fry chicken till nicely browned on both sides and the internal temperature is 165 °F.
Remove to a sheet pan lined with foil.
Place a slice of prosciutto on each piece of chicken.
Top each with a slice of Swiss cheese.
Place under the broiler till the cheese is melted and slightly browned.
Make the sauce while the chicken is under the broiler.
Sauce:
Add the butter to the pan that the chicken was fried in and scrape to loosen the brown bits.
Add flour to the pan and cook for 1 - 2 minutes.
Using a whisk gradually add wine, broth, and lemon juice.
Whisk well to ensure no lumps.
Bring to a boil, lower the heat, and stir until the sauce thickens to your liking.
If too thick add more broth or wine.
Taste and adjust if needed.
Serve over steamed baby spinach and top with sauce.
1 - 2 thin sliced chicken breast per serving
Flour seasoned with salt and pepper (or with your favorite chicken seasoning) for dredging (I use my house blend seasoning)
1 Thin slice of Prosciutto di Parma per chicken breast
1 Thin slice of Swiss cheese per chicken breast
Butter for frying
Steamed baby spinach
Sauce:
2 TBSP. Flour
4 TBSP. Butter
1/2 C. dry white wine
1 1/2 C. chicken broth
Ground pepper
Salt (ONLY if necessary: the Prosciutto and cheese are salty)
Splash lemon juice or to taste (to brighten it up a bit)
Dredge chicken in seasoned flour.
Melt butter in a cast-iron pan.
Fry chicken till nicely browned on both sides and the internal temperature is 165 °F.
Remove to a sheet pan lined with foil.
Place a slice of prosciutto on each piece of chicken.
Top each with a slice of Swiss cheese.
Place under the broiler till the cheese is melted and slightly browned.
Make the sauce while the chicken is under the broiler.
Sauce:
Add the butter to the pan that the chicken was fried in and scrape to loosen the brown bits.
Add flour to the pan and cook for 1 - 2 minutes.
Using a whisk gradually add wine, broth, and lemon juice.
Whisk well to ensure no lumps.
Bring to a boil, lower the heat, and stir until the sauce thickens to your liking.
If too thick add more broth or wine.
Taste and adjust if needed.
Serve over steamed baby spinach and top with sauce.
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