Chicken Saltimbocca Recipe
Chicken breast topped with prosciutto and sage, finished with a white wine sauce.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and black pepper.
- 2
Wrap the Chicken
Lay two slices of prosciutto on top of each chicken breast, followed by 2-4 sage leaves. Press down gently to ensure they adhere.
Cooking
- 3
Dredge the Chicken
Spread the flour on a plate and dredge each chicken breast in flour, shaking off the excess.
- 4
Heat the Pan
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until hot.
- 5
Cook the Chicken
Add the chicken breasts to the skillet, prosciutto side down, and cook for about 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes until cooked through and no longer pink in the center. Remove from the skillet and keep warm.
- 6
Make the Sauce
In the same skillet, add the white wine and chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a boil and let it reduce by half, about 5-7 minutes.
- 7
Finish the Sauce
Reduce heat to low and stir in the remaining tablespoon of butter until melted. Taste and adjust seasoning with salt and pepper if needed.
Serving
- 8
Plate the Dish
Serve each chicken breast topped with the sauce, garnished with additional sage leaves if desired.