Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo

Name: Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1/2 teaspoon salt & pepper; (4) 8 ounce skinless, boneless chicken breasts; 4 slices prosciutto; 8 large leaves of sage; 1/4 cup extra virgin olive oil; 1/2 cup white wine; 1/4 cup fresh squeezed lemon juice; 2 tablespoons unsalted butter; 8 oz marinated artichoke hearts, roughly chopped; 2 tablespoons capers; 1 teaspoon salt; 2 tablespoons heavy cream; 8 oz orzo; 1/2 cup kalamata olives; 1/4 cup Parmesan Cheese; 1/4 cup parsley; 1/2 teaspoon salt; 1/4 cup olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Course
Dinner
Cuisine
Italian

Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo

Iris Warren

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This Chicken Saltimbocca is topped with Creamy Lemon Sauce and served with Olive Orzo! This is such a special meal!

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Ingredients

Servings

For the Chicken:

1/2 cup all purpose flour
1/2 teaspoon salt & pepper
(4) 8 ounce skinless, boneless chicken breasts
4 slices prosciutto
8 large leaves of sage
1/4 cup extra virgin olive oil
1/2 cup white wine
1/4 cup fresh squeezed lemon juice
2 tablespoons unsalted butter
8 oz marinated artichoke hearts, roughly chopped
2 tablespoons capers
1 teaspoon salt
2 tablespoons heavy cream

For the Olive Orzo:

8 oz orzo
1/2 cup kalamata olives
1/4 cup Parmesan Cheese
1/4 cup parsley
1/2 teaspoon salt
1/4 cup olive oil

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Instructions

For the Chicken:

Spread flour in a single layer on a large plate.
Layer 2 pieces of sage and 1 slice of prosciutto on top of each piece of chicken and with a meat mallet pound chicken breasts to 1/4 inch thickness. Dredge chicken breasts in flour.
In a large skillet heat the olive oil over medium-high heat. Add the chicken, prosciutto side down, and saute until golden brown - about 2 minutes - then flip and cook on the other side for another 2 minutes.
Remove chicken from skillet, add wine, and using a wooden spoon still vigorously to deglaze the pan.
Add the lemon, butter, artichokes, capers, and salt. Cook the mixture until it's reduced by half - about 4-5 minutes - then remove from heat and stir in cream.
Plate the chicken and top each cutlet with 1/4 of the artichoke / caper lemon sauce. Serve at once.

For the Olive Orzo:

Bring a large pot of salted water to boil over high heat. Add orzo and cook for 6 - 8 minutes.
While the pasta is cooking, make your olive pesto!
In a blender combine the olives, parm, parsley, and salt. Slowly add the olive oil and blend until completely emulsified.
Once pasta is cooked and drained, stir the pesto into the pasta, and serve with chicken.