“saltimbocca” Of Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Pound the chicken breasts to an even thickness. Season with salt and black pepper. Lay 2 slices of prosciutto over each breast, pressing gently.

2. 2

   Cook the Chicken

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken, prosciutto-side down, and cook for about 4-5 minutes until golden. Flip and cook for another 4-5 minutes until cooked through. Remove and keep warm.

3. 3

   Sauté the Vegetables

   In the same skillet, add the remaining olive oil. Sauté the cippolini onions and mushrooms for about 5 minutes until softened. Add the spinach and cook until wilted.

4. 4

   Make the Sage-Basil Cream

   In a separate saucepan, heat the heavy cream over low heat. Add chopped sage and basil, stirring until combined. Simmer for a few minutes until thickened slightly. Season with salt and pepper.

5. 5

   Cook the Bucatini

   In a pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and reserve some pasta water.

6. 6

   Combine Everything

   Add the cooked bucatini to the skillet with the sautéed vegetables. Pour in the sage-basil cream and toss to combine. If needed, add reserved pasta water to adjust consistency.

7. 7

   Serve

   Plate the bucatini mixture and top with the chicken. Garnish with fried basil leaves and additional sauce if desired.