Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta

2 Servings
100% would make this recipe for Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta again.

Chicken is used instead of veal in this Italian style dish. The chicken breasts are cheese filled and prosciutto wrapped, with fresh sage in the sauce. As a side dish, Arugula is perfect with the creamy, angel hair pasta. A winner!

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Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta Ingredients

For the Chicken:	1 Egg yolk
2 6-8 oz each Chicken breasts boneless, skinless	1 teaspoon Lemon zest minced
Ground black pepper	pinch of Red pepper flakes
2 oz. Provolone cheese cut into 2 sticks	Salt and pepper to taste
4 slices Prosciutto divided	1 cup Arugula torn
Saute:	For the Sauce:
1 teaspoon Olive oil	1 tblspoons Shallots minced
1 teaspoon Butter	1/4 cup Dry white wine
For the Pasta:	1/3 cup Chicken broth
4 oz. Angel hair pasta	Juice of 1/2 lemon
3 tblspoons Heavy cream	2 tblspoons Butter softened
2 tblspoons parmesan cheese grated	1 teaspoon Fresh sage leaves minced

Instructions for Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta

Preheat oven to 400 degrees F. Put a pot of salted water on to boil.
Season chicken with the pepper, then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.
Saute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.
While the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.
Saute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will seperate.
To serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1/2 cups of pasta. This recipe is fine to increase.

Main Ingredient: ChickenCuisine: Italian

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Main Dish Sauces Side Dish Snacks Bake Saute Fall Spring Summer Winter Italian Chicken Dinner

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Loved the chicken! The arugula didn't work for me. I'll definitly would make it again and double the sauce so I have enough for the pasta. What an awesome dish! Thanks a bunch:)

Slack
on Feb 1 2008 1:42PM

Delicious....and so easy to make. Would be a great company dish...impressive and fabulous!

thumbedcat
on Apr 4 2007 10:30PM

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Big hit!

LordDrow
on Nov 9 2006 10:14PM

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mcrismon
on Dec 13 2005 8:38PM

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I just loved this. It has a tangy flavor that appeals to me. Someone else may not care for it. I found it to be fairly quick and easy. The only thing to watch is the sauce, which will seperate if boiled or left to sit too long. Keep it carefully, finish it just at the end, and please don't do without it. It is delicious with the chicken.