Description
Made with prosciutto, sage, lemons, and capers; this dish really only needs one word to describe it… “delizioso”!
Ingredients
Scale
- 2 Meyer lemons
- 1 pound boneless skinless chicken breast cutlets, pounded or cut to about 1/2 inch thick
- salt and pepper, to taste
- 1/3 cup tapioca starch
- 4 tablespoons light tasting olive oil
- 1 medium shallot, chopped
- 4 slices prosciutto, cut into bit sized pieces
- 1 cup chicken bone broth (preferably homemade)
- 1 sprig fresh sage
- 3 tablespoons capers, rinsed
Instructions
- Preheat oven to 200 degrees.
- Slice 1/2 of of one of the lemons and juice the other lemon and half of lemon to get about 1/3 cup of lemon juice. OPTIONAL, if using Meyer lemons: Chop the edible lemon peel. Set aside.
- Heat large skillet over medium high heat, add olive oil and allow to get hot.
- Season chicken cutlets with salt and pepper. Place tapioca starch in shallow dish and coat cutlets in the starch, shaking off excess.
- Cooking in batches if necessary, place cutlets in pan and fry until nearly cooked through and lightly browned (about 2 minutes), then flip and cook until lightly browned on the other side.
- Remove cutlets from pan and place on oven proof plate, keep warm in oven.
- Lower heat to medium-low. Add shallot and prosciutto to pan and cook, stirring constantly, for about 1 minute.
- Add broth, lemon slices and optional lemon peel, and cook until reduced by about half (about 4 minutes).
- Add sage, capers, and reserved lemon juice and cook for another minute or two.
- Place chicken on serving plate and pour sauce over top.
- Category: main dish
- Cuisine: Italian