Go Back Email Link
Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo

Chicken Saltimbocca with Creamy Lemon Sauce & Olive Orzo

Ashley Manila
This Chicken Saltimbocca is topped with Creamy Lemon Sauce and served with Olive Orzo! This is such a special meal! 
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 servings

Ingredients
 

For the Chicken:

  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt & pepper
  • (4) 8 ounce skinless, boneless chicken breasts
  • 4 slices prosciutto
  • 8 large leaves of sage
  • 1/4 cup extra virgin olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons unsalted butter
  • 8 oz marinated artichoke hearts, roughly chopped
  • 2 tablespoons capers
  • 1 teaspoon salt
  • 2 tablespoons heavy cream

For the Olive Orzo:

  • 8 oz orzo
  • 1/2 cup kalamata olives
  • 1/4 cup Parmesan cheese
  • 1/4 cup parsley
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instructions
 

For the Chicken:

  • Spread flour in a single layer on a large plate.
  • Layer 2 pieces of sage and 1 slice of prosciutto on top of each piece of chicken and with a meat mallet pound chicken breasts to 1/4 inch thickness. Dredge chicken breasts in flour.
  • In a large skillet heat the olive oil over medium-high heat. Add the chicken, prosciutto side down, and saute until golden brown - about 2 minutes - then flip and cook on the other side for another 2 minutes.
  • Remove chicken from skillet, add wine, and using a wooden spoon still vigorously to deglaze the pan.
  • Add the lemon, butter, artichokes, capers, and salt. Cook the mixture until it's reduced by half - about 4-5 minutes - then remove from heat and stir in cream.
  • Plate the chicken and top each cutlet with 1/4 of the artichoke / caper lemon sauce. Serve at once.

For the Olive Orzo:

  • Bring a large pot of salted water to boil over high heat. Add orzo and cook for 6 - 8 minutes.
  • While the pasta is cooking, make your olive pesto!
  • In a blender combine the olives, parm, parsley, and salt. Slowly add the olive oil and blend until completely emulsified.
  • Once pasta is cooked and drained, stir the pesto into the pasta, and serve with chicken.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature