Trio Restaurant’s Chicken Saltimbocca Recipe


Ingredients

  • 1 boneless skinless chicken breast
  • 1/2 lemon
  • 2 leaves fresh sage
  • 2 slices prosciutto ham, thinly sliced
  • flour for dredging
  • 2 tbsp olive oil
  • 1/2 cup white wine
  • 1 tsp butter
  • pinch chopped fresh parsley
  • 2 oz demi-glaze or brown sauce

Directions

    • Cut chicken breast from tip to back lengthwise to make two fillets. Rub fillets on both sides with lemon juice. Press sage leaves onto fillets and wrap with prosciutto.
    • Press both sides of chicken lightly in flour.
    • In a sauté pan, heat olive oil on medium-high heat and cook chicken pieces until lightly browned, about 2 to 3 minutes per side. Remove from pan and set aside.
    • Drain oil and pour wine in pan. Add demi-glaze to lift pan drippings. Simmer until mixture reduces to a thick sauce. Add butter and parsley to sauce. Add chicken to sauce to warm and serve with seasonal sides.
    • Makes 1-2 servings

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

Sign up today for exclusive weekly offers!