Chicken Saltimbocca

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 tablespoon fresh lemon juice
• 4 medium chicken cutlets
• Kosher salt and freshly ground black pepper
• 4 paper-thin slices prosciutto
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 3 tablespoons olive oil

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour to make a roux and cook, stirring, about 1 minute.
3. The roux should have a wet sand consistency.
4. Add the chicken broth and lemon juice.
5. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes.
6. Set aside.
7. Season both sides of the chicken cutlets with salt and pepper.
8. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach.
9. Roll up each cutlet and secure with a toothpick.
10. In a large skillet, heat the olive oil over medium heat.
11. Sear the chicken, 1 to 2 minutes per side.
12. Add the chicken broth mixture to the skillet and bring the liquid to a boil.
13. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes.
14. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

unsalted butter, flour, chicken broth, lemon juice, chicken cutlets, kosher salt, paper, ricotta cheese, fresh spinach, olive oil

Taken from www.foodnetwork.com/recipes/trisha-yearwood/chicken-saltimbocca.html (may not work)