Skillet Saltimbocca Spaghetti

For a deconstructed chicken saltimbocca,we kept the key elements in place—crisp prosciutto, browned chicken, and fried sage—but changed things up a bit. First, saving the fried prosciutto and sage for a garnish, rather than layering them on the chicken, ensured a dish permeated with meaty crunch and woodsy sweetness. Slicing the chicken breasts into strips, instead of leaving them whole, promised more bites of tender chicken throughout; browning the strips in the rendered fat left behind from the prosciutto gave the chicken rich, meaty flavor. Building our sauce in the pan with plenty of chicken broth, water, and wine provided enough volume to cook our pasta. At the end, our saltimbocca spaghetti was flavored through and through with the rich, savory notes of sage, prosciutto, and chicken. Fresh sage is important to the flavor of this dish; do not substitute dried sage.

• 3 tablespoons olive oil
• 4 ounces thinly sliced prosciutto, sliced crosswise ½ inch thick
• 8 large fresh sage leaves plus 3 tablespoons minced
• 1 pound boneless, skinless chicken breasts, trimmed and sliced thin
• Salt and pepper
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 teaspoons all-purpose flour
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 1½ cups water
• 12 ounces thin spaghetti or spaghettini, broken in half
• 3 tablespoons capers, rinsed
• 2 tablespoons unsalted butter
• ½ teaspoon lemon zest plus 3 tablespoons juice

PREPARATIONS:

1. Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
2. Add the prosciutto and cook until crisp, about 5 minutes. Add the sage leaves and continue to cook until the leaves are crisp about 20 seconds. Transfer prosciutto and sage to a paper towel-lined plate using a slotted spoon.
3. Pat the chicken dry with paper towels and season with salt and pepper.
4. Heat the remaining 1 tablespoon of olive oil in the now-empty skillet over medium-high heat until just smoking.
5. Add the chicken in a single layer and cook without stirring until beginning to brown, about 1 minute. Stir the chicken and continue to cook until nearly cooked through about 2 minutes. Transfer the chicken to a bowl and cover to keep warm.
6. Add the chopped onion to the remaining fat in the skillet and cook over medium heat until softened and golden, about 7 to 10 minutes.
7. Stir in the minced garlic and minced sage and cook until fragrant, about 30 seconds.
8. Stir in the flour and cook for 1 minute.
9. Stir in the white wine and simmer until reduced by half, about 1 minute.
10. Stir in the chicken broth, water, and pasta. Increase the heat to medium-high and cook at a vigorous simmer, stirring often, until the pasta is tender and the sauce has thickened about 12 to 15 minutes.
11. Stir in the cooked chicken, along with any accumulated juices, capers, butter, lemon zest, and lemon juice. Cook until the chicken is warmed through, about 1 minute.
12. Off the heat, season with salt and pepper to taste.
13. Sprinkle individual portions with the crisped prosciutto and sage before serving.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Fresh sage is crucial for the flavor of this dish. Dried sage is not recommended as a substitute.

TIPS:

• Break the spaghetti or spaghettini in half before cooking to make it easier to handle and serve.
• Adjust the seasoning by adding more salt, pepper, or lemon juice according to your taste preferences.
• Serve with a side of fresh greens or a simple salad for a complete meal.

In conclusion, this deconstructed chicken saltimbocca recipe offers a delightful twist on the classic dish. By saving the prosciutto and sage for garnishing instead of layering them on the chicken, the dish gains a delightful crunch and a burst of flavor. Slicing the chicken into strips ensures tender and juicy bites throughout while browning the chicken in the rendered prosciutto fat adds richness and depth. The sauce, made with chicken broth, white wine, and aromatic ingredients, infuses the pasta with savory and fragrant notes. The addition of capers, butter, lemon zest, and juice brightens the flavors and adds a tangy touch. Finally, the crispy prosciutto and minced sage garnish provide texture and an extra layer of flavor. Enjoy this deconstructed chicken saltimbocca with its delightful combination of textures and flavors.