Chicken Saltimbocca
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper, to taste
8 to 12 fresh sage leaves
8 pieces very thinly sliced prosciutto
4 to 8 wooden toothpicks (optional)
2 tablespoons oil or cooking fat of choice
Вѕ cup chicken stock
Вј cup freshly squeezed lemon juice
1 tablespoon coconut flour (optional)
Capers and lemon pinwheels, for garnish (optional)
- Preheat the oven to 250В°F.
- Sprinkle the chicken breasts with a little bit of salt and pepper (the prosciutto is pretty salty, so err on the side of too little salt to start). Place 2 to 3 sage leaves on top of the smooth side of each breast and wrap in 2 pieces of prosciutto (angling so as to cover the entire breast). Secure the prosciutto with toothpicks, if desired.
- Heat the oil over medium-high heat in a large stainless-steel skillet that is already hot, then add the chicken, sage side down, and cook for 4 to 5 minutes. Flip each breast over and continuing to cook for about 3 minutes, or until the chicken is cooked through. Remove the chicken to an oven-safe plate and keep warm in the oven while you prepare the sauce.
- Add the chicken stock and lemon juice to the skillet in which the chicken was cooked and simmer over medium heat, stirring with a whisk to scrape up the browned bits from the bottom of the pan. Whisk in the coconut flour if you prefer your sauce to be a bit creamy. Once the sauce is hot, spoon it over the chicken and serve at once. Garnish with capers and lemon pinwheels, if desired.
