Easy lemon chicken saltimbocca

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I’m all for dishes that come together easily and can impress company. To get a head start on dinner, wrap the chicken with the prosciutto and sage the night before. From there, you’ll only need another 20 minutes to ready this fantastic, hearty supper.

Ingredients

3 boneless and skinless chicken breasts
Sea salt and freshly ground black pepper
18 sage leaves
12 slices of prosciutto or speck
1 small yellow onion, chopped
3/4 cup chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Fresh chopped parsley
3 teaspoons of olive oil
1 tablespoon of butter

Instructions:

Cut the chicken breast into 2 pieces lengthwise. Place the chicken breasts between 2 pieces of wax paper or parchment paper. Flatten the chicken to 1/2 inch thick (or less) with a mallet. Season both sides of the flattened chicken with salt and pepper before placing 3 sage leaves on each breast. Wrap 2 pieces of prosciutto on each chicken breast.

Heat 3 teaspoons of olive oil in a skillet over medium high heat. When the oil is hot, add the chicken and cook for 3 minutes, or until golden brown. Flip the chicken and cook for an additional 3 minutes or until the chicken is done. Remove the chicken from the pan and let rest (cover it with aluminum foil).

In the same saucepan, heat 1 tablespoon of butter. Once the butter is melted add the chopped onion and sauté for 3 minutes until golden. In the meantime, combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Add the lemon broth to the onion sauté on medium high heat and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Season with salt and pepper if needed.

To serve, place the chicken in a middle of a plate and drizzle the sauce over the breasts. For sides, I suggest steamed haricot verts and a gorgonzola polenta. Garnish with fresh chopped parsley.

About Adeline: Adeline Borra is a private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France and Spain. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more, visit macuisinebyadeline.com.

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