Ingredientes para Saltimbocca Alla Pollo
- Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt And Pepper
- Ground Sage
- 4 ounces thinly sliced prosciutto
- 2 tablespoons butter
- Dry White Wine
- Fresh Sage Leaf
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
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Cómo preparar Saltimbocca Alla Pollo
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound to 1/4-inch thickness.
- In a small bowl, whisk together 2 tablespoons olive oil and 2 cloves minced garlic.
- Brush the garlic-oil mixture evenly over both sides of each chicken breast.
- Season generously with salt, pepper, and 1 teaspoon dried sage. Top each chicken breast with 2-3 thin slices of prosciutto (about 4 ounces total).
- Tightly roll up each chicken breast and secure with toothpicks.
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Sear the chicken rolls evenly on all sides until golden brown, about 8-10 minutes.
- Pour in 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc).
- Add 1 tablespoon fresh sage leaves, salt, and pepper to taste.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- If desired, create a richer sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to form a slurry. Slowly whisk the slurry into the simmering sauce. Cook for 1-2 minutes, or until the sauce has reached your desired consistency.
- Remove toothpicks and serve the Saltimbocca Alla Pollo immediately. Garnish with extra fresh sage, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
34g
Carbs
1g
