Saturday Saltimbocca Chicken Breasts

We dined on Saltimbocca Chicken Breasts with a Sage Pan Sauce with a side of Creamy Arugula Pasta.

A boneless, skinless chicken breast had a slit cut in to it so that we could insert a stick of Provolone cheese. This cheese stuffed breast was then wrapped in a couple of pieces of prosciutto and browned in a skillet in a combination of olive oil and butter. Once browned on all sides, the breasts went into a 400 degree oven to finish cooking.

The sauce was made in the same skillet by sauteeing some shallots in butter and deglazing the pan with some white wine. When the wine had just about disappeared, in went some chicken stock and fresh lemon juice and simmered until reduced. A couple of tablespoons of butter were stirred in along with some fresh sage to finish the sauce.

The side dish was a little heavy cream, grated Parmesan cheese, an egg yolk, lemon zest, crushed red pepper flakes and salt and pepper all whisked together. A cup of torn arugula was added and then the hot cooked pasta was tossed to slightly wilt the arugula.

Simply spectacular!