Serenity-Station at Seven Valleys’
Savory Chicken Saltimbucca

Ingredients:

2 boneless 6 oz. chicken breasts

4 thin slices each prosciutto, provolone

2 servings cappellini pasta

1 tbsp each olive oil, unsalted butter

All purpose flour to dust chicken breast, plus 2 tablespoons to thicken sauce

6 oz. chicken stock

4 oz. white wine

2 pinches each salt, course black pepper, oregano

3 fresh basil leaves

1 tbsp lemon juice

Instructions:

Put oil in pan on medium heat. Lightly dust chicken breasts in flour, brown on both sides, remove from heat. Place in tray, top with prosciutto & provolone, bake at 375 for 15 to 20 minutes. In original browning pan, melt butter, add flour and remaining dry seasonings. Deglaze pan with white wine, add lemon juice, chicken stock, and basil. Reduce sauce until it thickens. Boil pasta for three minutes, until al dente. Drain water from pasta, place on serving dish, add chicken over pasta and top with sauce.

Serves: 2