Chicken Saltimbocca

My kids love to cook.  Both Little Devil and the Devilish Nephew share our love for the kitchen.  I'm so glad, because it makes family gatherings even more fun and special.  One thing we've been trying to get across to Devilish Nephew is some of the best recipes in the world are super simple.  Just a handful of ingredients.  Thomas Keller's recipe for simple roasted chicken is literally: chicken, salt, fresh thyme and butter.  Sometimes the nephew gets grandiose ideas and chooses a mile long recipe with a mile long ingredient list.  Don't get me wrong, those recipes can be fun to prepare too, but when you're cooking for a crowd, or hosting a dinner party - sometimes a tried and true simple recipe is the way to go.  Chicken Saltimbocca checks all of the boxes.  It takes very few ingredients and a simple pan sauce for a dish that is impressive enough for any crowd.  We just returned from a visit to Colorado to see the nephew, where Mr. Devilish Dish made this for a dinner for 8 adults.  The prosciutto gives the chicken this little boost of salty flavor that is ideal atop a simple nest of angel hair pasta.  It's a classic dish, traditionally made from veal, but the chicken is also a classic combination that comes together quickly and easily in one pan, making it ideal for serving guests.  Delicious and impressive, with only a few ingredients.

This is such a simple, but delicious recipe.
It is perfect for a dinner party.
Easy to prepare but so impressive.

Once the chicken breasts are browned,
set aside on a plate while you prepare 
the sauce.

First add butter to the pan drippings,
and then deglaze with white wine.  Once 
the wine has reduced, add a sprig of fresh sage
and chicken or vegetable stock and allow to
reduce.  Return the chicken to the pan to finish
cooking, prosciutto side up.

Place the chicken atop fresh angel hair pasta 
and pour sauce over chicken and serve.

CHICKEN SALTIMBOCCA

4 boneless, skinless chicken breasts (approximately 6 ounces each

salt & pepper
fresh sage 

4 slices fresh prosciutto

all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter

1/2 cup white wine
1 cup chicken or vegetable stock
Fresh cooked angel hair pasta (or mashed potatoes)

Season the chicken breasts with salt and pepper.  Place one or two sage leaves on top of each chicken breast.  Top with a slice of prosciutto, trimming to fit if necessary.  Cover the chicken breasts with plastic wrap and pound slightly with a meat hammer.  This will help the prosciutto bond to the chicken. Place some all-purpose flour onto a plate or shallow dish.  Lightly dust both sides of the chicken with flour.  Meanwhile heat the olive oil in a large skillet and place the chicken breasts prosciutto side down.  Cook approximately 3 minutes of fairly high heat, until the chicken is brown and done almost all of the way.  Turn the chicken over and brown the other side.  When the chicken is brown, remove from the pan onto a plate and set aside.  Leaving the drippings in the skillet, add the butter to the pan.  When it is melted, add the white wine to the pan to deglaze.  Scrape the bits off the bottom of the pan and cook until the wine is reduced by half, approximately 2 minutes.  Place a sprig of fresh sage in the pan, and add the chicken or vegetable stock to the pan and bring to a boil.  Cook until the stock mixture has reduced by half.  This should take 3-4 minutes.  Return the chicken to the skittle, prosciutto side up and simmer until the chicken is reheated and cooked through, about 2 minutes.  Season with salt and pepper.  Place chicken breasts top a nest of freshly cooked angel hair pasta, or a serving of mashed potatoes.  Pour the sauce over the top and serve.