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Chicken Saltimbocca with Asparagus

May 21, 2014 By Mary Leave a Comment

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I love how gorgeous this dish is. Sometimes savory foods don’t always look beautiful, but not this one! From a photography point of view I find it challenging to take photos of savory dishes. I usually have to take a little more time and prep work to get a shot I like. But this one was so easy. The colors really stand out and simply look lovely. I was equally as pleased when I took my first bite! Then again what’s not to love about chicken wrapped in prosciutto? Next, top it off with the crisp asparagus to add a touch of freshness. Serve it up with some garlic bread and you’ve got dinner!

Chicken Saltimbocca with Asparagus 2

Chicken Saltimbocca with Asparagus

Chicken Saltimbocca with Asparagus

Yield: 4

Ingredients

  • 1 pound thick asparagus, tough ends removed
  • 4 chicken breast, about 8 ounces each, pounded to ¼ inch thickness
  • 16 fresh sage leaves
  • 8 slices of prosciutto
  • 1/4 cup all-purpose flour for dusting
  • ¼ cup olive oil
  • 1 cup sweet wine, such as Riesling
  • 1/2 cup chicken stock
  • 4 tablespoons unsalted butter
  • 2 tablespoons flat leaf parsley, chopped

Instructions

  1. Cook the asparagus in a large saucepan of salted boiling water until crisp and tender, about 3 minutes. Drain and cool under cold running water; drain and pat dry.
  2. Feel free to sprinkle the chicken breast with some freshly ground black pepper. I decided not to salt the chicken since I felt the prosciutto was salty enough. Place 4 sage leaves on each chicken breast. Wrap each chicken breast with 2 slices of prosciutto, pressing to adhere. Spread the flour in a shallow dish. Dredge the chicken in flour, dusting off the excess; then transfer to a baking dish.
  3. Set a rack over a baking sheet and heat 2 tablespoons of the olive oil in a large skillet. And add 2 of the chicken breast and cook over medium-high heat, turning once until golden and just cooked through, about 4 minutes. Transfer the chicken to the rack. Repeat the process with the remaining olive oil and chicken breast.
  4. Add the sweet wine and stock to the skillet boil over medium-high heat until the liquid is reduced by half, about 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken and asparagus to the skillet and cook over medium heat until hot, about 2 minutes. Season with a little salt if you would like; stir in half of the parsley. Transfer the chicken and asparagus to plates and pour the sauce on top. Repeat with the remaining sauce, chicken, asparagus and parsley.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 37gSaturated Fat: 11gCholesterol: 164mgSodium: 812mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 47g

Did you make this recipe?

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© Mary
Category: Main

 

Adapted from Food and Wine April 2014

 

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Filed Under: Beef and Pork, Chicken and Turkey, Recipe, Savory Tagged With: Asparagus, chicken, chicken breast, prosciutto, sage, wine

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If you’re here for great recipes using simple and real ingredients, then you’ve come to the right place. Most of my recipes use real and easy to find simple ingredients (organic when possible).

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Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
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