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| Chicken Saltimbocca |
Chicken Saltimbocca
Ingredients
- 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
- 1/2 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 3 tablespoons olive oil
Directions
- Watch how to make this recipe.
- 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.
- 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.
- 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
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