AMERICA’S TEST KITCHEN CHICKEN SALTIMBOCCA

My 100% Italian hubby had never tasted chicken saltimbocca, and neither had I.  After watching America’s Test Kitchen chefs make this dish, my appetite was stirred; so I bought the prosciutto and the boneless chicken breasts – I had everything else.  My herb garden had been growing two huge sage plants for several years, and I wondered if I would ever use them.  Now I had a chance.

Once  hubby saw the prosciutto, he was sold.  He knew he would like this dish, because anything with prosciutto has to be good.  I was worried about the sage.  Would it be too strong?  My worries were put aside once the first bite found my mouth.  This dish is exquisite, and the flavors are perfect.  Once more, it’s fairly easy to make.  We’ve had it twice now, and loved it both times.   Hubby says it’s not like eating chicken.  
If you’ve been wanting to try fried sage leaves, here’s your chance.  I was underwhelmed with them, though I’ve heard others rave.  Since we are mushroom enthusiasts, I added mushrooms to this recipe, but you can leave them out if you don’t share our enthusiasm.

Chicken Saltimbocca Slightly adapted from America’s Test Kitchen Rating:  10 out of 10 PRINTABLE RECIPE

INGREDIENTS:  1/4 cup + 2 Tbsp. unbleached all-purpose flour 1/2 tsp. ground black pepper 2  boneless, skinless chicken breast halves (about `1 lb.), sliced in half and pounded thin to make 4 thin cutlets 1-1/2 tsp. chopped fresh sage leaves + 4 large leaves (optional)  4 thin slices prosciutto, about 1.5 oz.  1-1/2 Tbsp. olive oil + 1-1/2 Tbsp. butter 1/2 lb. sliced mushrooms 1/2 cup dry vermouth or white wine 1/4 cup low-sodium chicken broth 1 tsp. lemon juice  2 Tbsp. unsalted butter,  chilled and chopped 1-1/2 tsp. chopped fresh parsley leaves Sea salt 1. Adjust oven rack to middle position and heat oven to 200F.  Combine flour and pepper in shallow dish. 2. Pat cutlets dry with paper towels.  Dredge chicken in flour, shaking off 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 half the oil and butter  in 12-inch skillet over medium-high heat till beginning to shimmer.  Add the 4 whole sage leaves, if using, and cook till leaves begin to change color and are fragrant, about 15-20 seconds.  Using slotted spoon, remove sage to paper towel-line plate; reserve.  Add cutlets to pan, prosciutto-side down, and cook until light golden brown, 2-3 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. 4. Add remaining oil and butter to pan and keep heat on medium-high.  When butter melts and begins to sizzle, add mushrooms.  Cook till beginning to caramelize, about 6-8 minutes.   Stir in vermouth (or wine), and broth, scraping up any browned bits, and simmer until liquid is reduced, 5-7 minutes.  Stir in lemon juice.  Turn heat to low and whisk in butter, 1 Tbsp. at a time.  Off heat, stir in parsley and carefully season to taste with salt and pepper. (Note:  You will not need much, so taste as you go.)  Remove chicken from oven and place on platter.  Spoon mushrooms and sauce over cutlets before serving.   Garnish each serving with one fried sage leaf.  Yield:  4 servings