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Yield: 2-4
Brian Carson
Chef
00:20
Prep
00:40
Cook
01:00
Total Time
Ingredients & Directions
Directions
Chicken Saltimbocca with Aglio Olio Angel Hair Pasta
8 oz
Angel hair pasta
6 quarts
Water
2 tablespoons
Salt
4
Springer Mountain Farms Boneless Skinless Breasts
1 bunch
Fresh sage
8 oz
Proscuitto, shaved
1 cup
All-purpose flour
1 cup
Olive oil
1/2 cup
Garlic, sliced
1 teaspoon
Anchovies
1 cup
Pinot grigio (or other dry white wine)
1/4 cup
Butter
1 cup
Lemon juice
Salt & Pepper to taste
- In a medium sized pot over high heat, add water and salt, stir and bring to a boil.
- Add pasta and cook 3-4 minutes until al dente, stirring occasionally to keep from sticking to pan or clumping together.
- Drain pasta and set aside.
- Slice chicken breasts in half lengthwise making 2 thin sliced pieces.
- Layer whole sage leaves in between 2 layers of each breast and wrap with prosciutto.
- Dredge prosciutto wrapped chicken lightly in flour.
- In a 12" skillet over medium-high heat, add olive oil and sear wrapped chicken 4-5 minutes or until it has reached an internal temperature of 165°F.
- Remove from pan and set aside.
- Turn heat to medium, drain off all but about 2 tablespoons of the olive oil, add the garlic and anchovies to the pan, and cook for about 4-6 minutes, or until anchovies dissolve, stirring occasionally.
- Pour in the pinot grigio (or other dry white wine) and deglaze the pan; reduce by half.
- Reduce heat to medium-low, add butter and cook until reduced to a glaze.
- Once desired thickness is reached, add lemon juice and toss in angel hair pasta.
- Cut each chicken breast into 4 even diagonal slices and serve over lemon butter pasta.
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Chicken Saltimbocca with Aglio Olio Angel Hair
Brian Carson
Chef
Yield: 2-4
00:20
Prep
00:40
Cook
01:00 Total Time
Ingredients
Directions
Chicken Saltimbocca with Aglio Olio Angel Hair Pasta
8 oz
Angel hair pasta
6 quarts
Water
2 tablespoons
Salt
4
Springer Mountain Farms Boneless Skinless Breasts
1 bunch
Fresh sage
8 oz
Proscuitto, shaved
1 cup
All-purpose flour
1 cup
Olive oil
1/2 cup
Garlic, sliced
1 teaspoon
Anchovies
1 cup
Pinot grigio (or other dry white wine)
1/4 cup
Butter
1 cup
Lemon juice
Salt & Pepper to taste
- In a medium sized pot over high heat, add water and salt, stir and bring to a boil.
- Add pasta and cook 3-4 minutes until al dente, stirring occasionally to keep from sticking to pan or clumping together.
- Drain pasta and set aside.
- Slice chicken breasts in half lengthwise making 2 thin sliced pieces.
- Layer whole sage leaves in between 2 layers of each breast and wrap with prosciutto.
- Dredge prosciutto wrapped chicken lightly in flour.
- In a 12" skillet over medium-high heat, add olive oil and sear wrapped chicken 4-5 minutes or until it has reached an internal temperature of 165°F.
- Remove from pan and set aside.
- Turn heat to medium, drain off all but about 2 tablespoons of the olive oil, add the garlic and anchovies to the pan, and cook for about 4-6 minutes, or until anchovies dissolve, stirring occasionally.
- Pour in the pinot grigio (or other dry white wine) and deglaze the pan; reduce by half.
- Reduce heat to medium-low, add butter and cook until reduced to a glaze.
- Once desired thickness is reached, add lemon juice and toss in angel hair pasta.
- Cut each chicken breast into 4 even diagonal slices and serve over lemon butter pasta.
