Chicken Saltimbocca & Smashed Potatoes

Chicken Saltimbocca with Smashed Potatoes

Serves 4

For the Smashed Potatoes

2 lbs baby Yukon gold or new potatoes (about 1” in diameter)

1/3 cup olive oil

Salt and pepper to taste

1 t garlic powder

2 t Italian seasoning

Steam potatoes in microwave until just tender (follow bag directions). If using loose potatoes, place in a microwave safe bowl and cover with plastic wrap. Poke a couple holes in the plastic and cook on high for 8 minutes. Make sure the potatoes are fork tender. If still too firm, continue cooking in 1 minute intervals until fork tender.

Season the potatoes to taste with salt and pepper and add the garlic powder and Italian seasoning and olive oil. Stir to combine. Dump the potatoes out onto a large baking tray and use a mug or large glass to smash each potato into a disc. Ensure all the herb oil from the bowl is scooped out onto the baking tray to ensure fried crispy goodness!

Bake at 425 F for 40-50 minutes or until deeply golden brown. Optionally you can flip them halfway through cooking, but it is not necessary unless your oven heats unevenly. While the potatoes roast you can make the chicken saltimbocca.

For the Chicken Saltimbocca

4 Chicken Cutlets (about 6 oz each)

1 cup all-purpose flour

8 strips of prosciutto

8-10 fresh sage leaves

½ cup dry white wine

½ cup chicken stock

Juice of 1 lemon

2 T cold, unsalted butter

Salt and Pepper to taste

Olive oil for frying

4 slices of provolone or mozzarella cheese (optional)

Season the chicken with salt and pepper. Lay 1-2 sage leaves on the top of the chicken cutlets and wrap them each in 2 slices of prosciutto. Dredge them in the AP flour thoroughly and set aside for 5 minutes.

Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Lay the cutlets in carefully with the “seam-side” of the prosciutto down. Cook for 4-5 minutes or until lightly browned. Flip and cook 4-5 minutes more or until cooked to 155 F internally. If adding cheese, add it when you flip the chicken so it has time to melt.

Remove the chicken from the skillet and wipe out any excess oil and burnt flour. Add the wine and deglaze the pan. Add the chicken stock and lemon juice and bring to a simmer. Reduce by half (about 4-5 minutes). Turn off the heat and swirl in the cold butter. Taste and season as desired and serve immediately.

To serve, plate chicken alongside a few of the potatoes and garnish with a touch more fresh sage and generous drizzles of the pan sauce.