Name: Caprese Chicken Saltimbocca
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Caprese Chicken Saltimbocca

1. 4 (4-oz.) chicken cutlets -

2. Kosher salt -

3. Freshly ground black pepper -

4. 8 thin slices prosciutto (about 6 oz. total) -

5. 2 tbsp. all-purpose flour -

6. 2 tbsp. extra-virgin olive oil -

7. 1/3 c. balsamic vinegar -

8. 1 c. low-sodium chicken stock -

9. 2 c. grape or cherry tomatoes, halved -

10. 1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.) -

11. 1/2 c. packed fresh basil leaves -

How to cook deliciously - Caprese Chicken Saltimbocca

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.