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Chicken Saltimbocca

with Roasted Potatoes, Spinach & Caper Pan Sauce

45 MIN

+$3.00/serving 2 Servings

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From the Test Kitchen

INGREDIENT IN FOCUS
Prosciutto is an Italian dry-cured ham made from high quality pork legs—salt-cured to remove excess moisture, then dry-aged at a controlled temperature anywhere from 9 to 34 months. The combination of salt, air, and time is what gives prosciutto the rich flavor and buttery texture it’s prized for.

SALTIMBOCCA
[saal·tim·bo·kuh]
noun: A classic Italian dish made with veal or poultry, flavored with sage and wrapped in prosciutto.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
3 oz Prosciutto
¾ lb Golden Or Red Potatoes
2 cloves Garlic
5 oz Baby Spinach
1 Lemon
1 bunch Sage
2 Tbsps All-Purpose Flour
⅓ cup Chicken Bone Broth
1 Tbsp Capers
2 Tbsps Butter
1 Shallot

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the Ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Pick the sage leaves off the stems.

2 Roast the potatoes:

Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Prepare the saltimboca:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Separate the prosciutto (removing the plastic lining between the slices). Lay half the prosciutto on a work surface, overlapping each slice by 1/2 inch. Top the center of the prepared prosciutto with half the sage leaves. Place the seasoned chicken on top of the sage. Fold the outsides of the prosciutto into the center of the chicken, pressing gently to seal. Repeat with the remaining prosciutto, sage leaves, and seasoned chicken.

4 Coat & cook the saltimbocca:

Place the flour on a large plate. Evenly coat the saltimbocca in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated saltimbocca, sealed side down. Cook 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Wipe out the pan.

*An instant-read thermometer should register 165°F.

5 Sauté the spinach:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped shallot. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

6 Make the pan sauce & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the capers. Cook, stirring frequently, 30 seconds to 1 minute, or until heated through. Add the broth (carefully, as it may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced. Add the butter and the juice of 2 lemon wedges (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Halve the cooked saltimbocca lengthwise. Serve the finished saltimbocca topped with the pan sauce. Serve the roasted potatoes and sautéed spinach on the side. Enjoy!