chicken saltimbocca done right

We made this for dinner a few weeks ago, along with a spinach salad in white balsamic vinaigrette and herbed basmati rice.

Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless, skinless breasts. Although whole sage leaves make a beautiful presentation, they are optional and can be left out of step 3. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken.

½ cup unbleached all-purpose flour
Ground black pepper
8 thin boneless, skinless chicken breast cutlets (about 2 pounds), trimmed of ragged edges as necessary
1 TBSP minced fresh sage leaves
8 large whole leaves (optional)
8 thin slices of prosciutto, cut into 5- to 6-inch-long pieces to match cutlets (about 3 ounces)
4 TBSP olive oil
1 ¾ cups dry vermouth or white wine
2 tsp lemon juice
4 TBSP unsalted butter, cut into 4 pieces and chilled
1 TBSP minced fresh parsley leaves
Table salt

1. Adjust oven rack to middle position and heat oven to 200 degrees. Place flour in shallow dish.
2. Pat cutlets dry with paper towels. Pepper the chicken breasts, then dredge in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 TBSP oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add sage leaves (if using) and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate; reserve. Add half of cutlets to pan, prosciutto side down, and cook until light brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining 2 TBSP oil and cutlets, then transfer to oven to keep warm while preparing sauce.
4. Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about ⅓ cup, about 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 TBSP at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.

Yield: 4 servings
Source: Cook’s Illustrated, March-April 2008