Caprese Chicken Saltimbocca
- Women`s Corner
- October 30, 2022
Glance at the ingredient list for this Caprese chicken saltimbocca recipe, and it reads like an all-star roster of deliciousness. Prosciutto and chicken? Present. Ciliegine (aka, tiny balls of mozzarella) and juicy cherry tomatoes?
They're here too. Finally, the dynamic duo of basil leaves and balsamic vinegar enhance the Italian flavors. But making a great weeknight dinner recipe isn't just about jamming good ingredients together. In addition to flavor, it requires streamlined techniques and a reasonable ingredient list and cook time. This chicken saltimbocca delivers on all accounts.
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You'll start by crisping up chicken cutlets that are wrapped in prosciutto (this technique comes from the Italian "saltimbocca" dish made with veal, wine, and sage rather than chicken, balsamic, and basil). Next, you'll finish them off in a tangy vinegar sauce. Topped with mozzarella, tomatoes, and prosciutto, the result is a fresh and easy crowdpleaser.
Ingredients:
- 4 (4-oz.) chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 8 thin slices prosciutto (about 6 oz. total)
- 2 tbsp. all-purpose flour
- 2 tbsp. extra-virgin olive oil
- 1/3 c. balsamic vinegar
- 1 c. low-sodium chicken stock
- 2 c. grape or cherry tomatoes, halved
- 1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)
- 1/2 c. packed fresh basil leaves
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Method: Season chicken all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap 2 slices prosciutto around each piece of chicken, gently pressing prosciutto against chicken to adhere. Pour flour on a shallow plate. Dredge chicken in flour, shaking off any excess. In a 12" skillet over medium-high heat, heat oil. Cook chicken, turning halfway through, until chicken and prosciutto are golden and prosciutto is crisp, 2 to 3 minutes per side. Transfer chicken to a plate.
Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds. Add stock and cook, stirring occasionally, until reduced by half, about 2 minutes. Return chicken to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more. Remove from heat. Transfer chicken to a platter. Scatter tomatoes, mozzarella, and basil over top; season with 1/4 teaspoon salt. Drizzle sauce remaining in skillet over and serve.
This recipe is taken from https://www.delish.com/cooking/
