Chicken Saltimbocca
Chicken Saltimbocca
Enjoy this quick and easy recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Stewing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 1 cup Chicken broth
  • 1 tablespoon fresh Lemon juice
  • 4 medium Chicken cutlets
  • Kosher Salt and freshly Ground Black Pepper
  • 4 paper-thin slices Prosciutto
  • ½ cup Ricotta Cheese
  • 1 cup fresh Spinach, chopped
  • 3 tablespoons Olive Oil
  1. In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside
  2. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick
  3. In a large skillet, heat the Olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce

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