Chicken Asparagus Saltimbocca Saute
Chicken Asparagus Saltimbocca Saute is a skillet version of the classic Italian Chicken Saltimbocca. Preparing this version in one skillet as a saute keeps the traditional flavor of prosciutto, sage and lemon, but with a twist. The asparagus adds another layer of flavor. Using our Seasoning Salt provides the extra flavor many versions don’t have. We prefer to add a small pasta side dish or a mixed greens side salad with Italian Dressing and there’s your dinner.
4 Boneless, Skinless Chicken Breasts, about 1 to ½ Pounds
2 Ounces Thinly Sliced Prosciutto (About 4 Slices), Sliced into ½” Pieces
1 Medium Lemon
1 Can (14.5 Oz) Low-sodium Chicken Broth
1 Tablespoon Cornstarch
1 Tablespoon Butter
⅓ Cup Flour
1 Tablespoon Sheffield’s Seasoning Salt
2 Teaspoons Dried Sage
1 Pound fresh asparagus, tough ends cut off, trimmed and cut into 2″ pieces
Slice the chicken breast in half, lengthwise, pounded thin, then cut into ½” strips. Set aside.
Grate the zest off the lemon and set aside. In a medium mixing bowl, add chicken broth, 1 tablespoon fresh juice from the lemon, and cornstarch. Whisk to combine.
Spread the flour on a large plate. Sprinkle the chicken strips with the Seasoning Salt. Dredge the chicken in the flour to coat evenly. Remove the strips and gently shake to remove excess flour.
In a large nonstick skillet, melt the butter over medium high heat. Add chicken, sage, and lemon zest. Cook for 4 to 5 minutes until chicken is cooked throughout. Transfer chicken to a bowl and cover with foil to keep warm.
In the same skillet, add the asparagus and cook about 4 to 5 minutes until tender-crisp. Add another teaspoon of butter if the skillet is too dry. Stir frequently so it doesn’t burn. Transfer asparagus to the bowl with the chicken. Stir broth mixture and add to the skillet. Heat to a boil for a minute or 2, stirring as it thickens a bit. Add the chicken and asparagus back to the skillet, along with the sliced prosciutto. Heat for a minute to thoroughly heat. Serve immediately.