Saltimbocca, a classic Roman dish, provided the inspiration for this recipe. In our variation we replaced the traditional veal cutlets with chicken.
Recipe information
Yield
serves 4
Ingredients
Sautéed Spinach with Golden Raisins
Preparation
Step 1
In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Step 2
Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge the cutlets in the seasoned flour; tap off excess.
Step 3
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook 2 of the cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove the cutlets, and keep warm. Repeat with the remaining 2 teaspoons oil and 2 cutlets.
Step 4
Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes. Remove from the heat; let cool for 1 minute. Add the butter and minced sage; stir until the butter is melted, about 30 seconds. Spoon the sauce onto plates; top with the cutlets. Serve immediately.
Sautéed Spinach with Golden Raisins
Step 5
In a large (12-inch) skillet, warm the oil. Cook the spinach in 3 additions, letting the first batch wilt before adding the next, and tossing often, until completely wilted, 3 to 4 minutes total. Stir in the raisins. Season with salt and pepper.
