{"product_id":"chicken-saltimbocca","title":"Chicken Saltimbocca","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e4 boneless, skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e8 slices of prosciutto\u003c\/li\u003e\n\u003cli\u003e16 fresh sage leaves\u003c\/li\u003e\n\u003cli\u003e1\/2 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup dry white wine\u003c\/li\u003e\n\u003cli\u003e1\/2 cup chicken broth\u003c\/li\u003e\n\u003cli\u003e2 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePlace chicken breasts between plastic wrap and pound to 1\/4-inch thickness using a meat mallet.\u003c\/li\u003e\n\u003cli\u003eLay 2 sage leaves on each chicken breast, then wrap 2 slices of prosciutto around each breast to secure the sage.\u003c\/li\u003e\n\u003cli\u003eMix flour, salt, and pepper in a shallow bowl.\u003c\/li\u003e\n\u003cli\u003eLightly dredge each wrapped chicken breast in the flour mixture, shaking off excess.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large skillet over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eCook chicken for 4-5 minutes per side until golden brown. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003ePour wine and chicken broth into the same skillet, scraping up browned bits.\u003c\/li\u003e\n\u003cli\u003eReturn chicken to skillet and simmer for 5-7 minutes until cooked through.\u003c\/li\u003e\n\u003cli\u003eRemove chicken and place on serving plate. Stir butter and lemon juice into the sauce.\u003c\/li\u003e\n\u003cli\u003ePour sauce over chicken and serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003ePound chicken evenly to ensure uniform cooking and tenderness.\u003c\/li\u003e\n\u003cli\u003eUse a meat mallet with the flat side for best results when pounding.\u003c\/li\u003e\n\u003cli\u003eProsciutto should be thin-sliced so it cooks quickly and crisps slightly.\u003c\/li\u003e\n\u003cli\u003eFresh sage is essential; dried sage will not provide the same flavor.\u003c\/li\u003e\n\u003cli\u003eDo not overcrowd the skillet when cooking; work in batches if needed.\u003c\/li\u003e\n\u003cli\u003eChicken is done when internal temperature reaches 165°F (74°C).\u003c\/li\u003e\n\u003cli\u003eLeftovers can be refrigerated for up to 3 days and reheated gently.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49811412975713,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Chicken_Saltimbocca.jpg?v=1793149272","url":"https:\/\/www.pantribot.com\/products\/chicken-saltimbocca","provider":"PantriBot","version":"1.0","type":"link"}