Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken breast saltimbocca. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken breast saltimbocca is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken breast saltimbocca is something that I’ve loved my entire life. They are fine and they look wonderful.
Chicken Saltimbocca With Spinach & Potatoes. Swap Thick Chicken Breast for Thin Cutlets. Chicken Saltimbocca, is one of those recipes that seem really hard and complicated to do.
To get started with this recipe, we have to first prepare a few components. You can have chicken breast saltimbocca using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken breast saltimbocca:
- Take 10 grams butter
- Prepare 4 chicken breasts
- Prepare 4 slice parma ham (or similar)
- Make ready 1 flour
- Prepare 1 salt
- Make ready 4 sage leaves
- Take 1/3 cup dry white wine
- Make ready 4 pinch rosemary+salt
Easy Chicken Saltimbocca- this is my take on traditional saltimbocca. This chicken is covered in For this dish, we're going to use very thin pieces of chicken breast (aka, cutlets). In Italian saltimbocca means "jump in your mouth," and these irresistible prosciutto-and-sage-topped chicken breasts will do just that. Chicken saltimbocca's lively taste will make your mouth do the happy dance.
Instructions to make Chicken breast saltimbocca:
- Put a pinch of rosemary+salz on every chicken breasts
- Turn the breasts, put on every one a ham slice and a sage leave. Fix it with a toothpick
- Put the flour on every chicken breast
- Melt the butter in a pan
- Cook the chicken saltimbocca in the pan both sides. Add salt if needed and serve.
Recipe courtesy of Giada De Laurentiis. Place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast. The tasty escalopes of chicken saltimbocca avoid the dry/raw in the middle quandary often faced by would-be chicken breast-cookers. Photograph: Jill Mead for the Guardian.
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