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Chicken Saltimbocca

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

2 tablespoons unsalted butter

2 tablespoons all-purpose flour 

1 cup chicken broth 

1 tablespoon fresh lemon juice 

4 medium chicken cutlets 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

4 paper-thin slices prosciutto 

1/2 cup ricotta cheese 

1 cup fresh spinach, chopped 

3 tablespoons olive oil 

Directions

  1. In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
  2. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
  3. In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.
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