Chicken Saltimbocca with Lemon Caper Sauce
Tip when making the pan sauce –
When ready to add the floured butter pats, use cold butter and allow the butter
to soften for a few minutes at room temperature until just softening on the
outside.
This will allow the flour to stick to the butter.
Turn the heat down to low and if needed remove the pan from the heat.
Swirl in the butter to allow the sauce to slowly incorporate the butter and
flour.
Servings: 4 servings
Author:
Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes