Did you know Ben’s a really good cook?
Like, an excellent one, actually?
He even cooked for me on one of our first dates! SWOON.
Though he’ll tell you it was Chicken Saltimbocca.
Either way, I’ll never forget how he nervously prepared the salty, lemony chicken dish, laced with butter and capers for me in his parent’s kitchen.
It was the summer before our senior year in college, and we’d only been dating a few weeks. Hearts were pounding and palms were most definitely sweating.
I remember hearing the sizzle of the chicken from my perch at the kitchen table, as he placed it into a hot skillet on the stove.
The butter and oil he’d pre-heated started to pop and splatter, and I remember thinking to myself, Am I going to have to jump in here and rescue this poor man?!
Alas, he had it all under control.
I may have been blinded by love, but my tastebuds weren’t.
The chicken piccata ( ) came out perfect.
Tonight, in honor of my sweet hubby, I combined both of the dishes we remember in our own minds to form an Italian chicken masterpiece for dinner.
I harnessed the power of prosciutto, commonly used in a traditional Chicken Saltimbocca recipe, and combined it with a buttery lemon-caper sauce, that’s customary in Chicken Piccata, to form…
Lick Your Plate Chicken Prosciutto Piccata.
Chicken Prosciutto Piccata
Adapted from Simply Recipes
1 chicken breast, butterflied into two pieces
2 slices prosciutto
2 1/2 Tablespoons flour
1 Tablespoon grated Parmesan cheese
Salt and pepper
1 Tablespoon extra virgin olive oil
2 Tablespoons butter, divided
1/4 cup dry white wine or chicken broth (I used Pinot Grigio)
1 1/2 Tablespoons lemon juice
1 teaspoon lemon zest
2 Tablespoons capers, rinsed in water
- Mix the flour, grated Parmesan and salt & pepper together in a shallow dish. Press one slice of prosciutto onto each chicken half, then dredge the chicken in the flour/cheese mixture.
- Heat olive oil and 1 Tablespoon of the butter in a medium sized skillet over medium high heat. Add the chicken, prosciutto-side down, and cook on each side until golden brown. Remove the chicken to a plate.
- Add remaining butter, wine/chicken broth, lemon juice, lemon zest, and capers to the skillet. Use a spatula to scrape up the browned bits and continue to cook the sauce until it has reduced by half. Pour sauce over the chicken and garnish with fresh parsley. Serve with angel hair pasta, or sautéed spinach.
I legit licked my plate to sop up every last droplet of this sauce. It was INSANE.
The prosciutto that’s wrapped around the chicken before being dredged in seasoned flour then pan-fried, adheres to the chicken as it cooks and gets super crispy – like bacon.
The sauce that drizzled down over it, permeating sautéed spinach seasoned with salt & pepper, is mind blowing. I could spoon drink it. Maybe I did…
The best part is that the whole dish came together in 15 minutes. I got done and could hardly believe it. If there’s ever a chicken dish to try – this is it, folks!
In other news, I am just as excited about dessert as I am dinner. Tonight I’m making Apple Toffee Blondies for a co-worker’s last day tomorrow!
With an extra half batch for Ben and me, natch.
Have a great night!
“My idea of the perfect date is ___________.”
My idea of the perfect date is either staying in and ordering food then watching movies all night, or going to a movie, then dinner, then evening cocktails before coming home!