Chicken Saltimbocca Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thickness. Season both sides with salt and black pepper.

2. 2

   Wrap the Chicken

   Lay two slices of prosciutto on top of each chicken breast and place 3 sage leaves on top of the prosciutto. Press down gently to adhere.

3. 3

   Dredge in Flour

   In a shallow dish, add the all-purpose flour. Dredge each chicken breast (prosciutto side up) in the flour, coating evenly. Shake off any excess flour.

4. 4

   Cook the Chicken

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once hot, carefully add the chicken breasts, prosciutto side down, and cook for about 4-6 minutes until golden brown. Flip and cook for an additional 4-6 minutes until cooked through. Remove the chicken from the skillet and set aside on a plate.

5. 5

   Make the Sauce

   In the same skillet, add the dry white wine and scrape up any brown bits from the bottom of the skillet. Allow the wine to simmer for about 2 minutes before adding the chicken broth. Bring to a simmer.

6. 6

   Finish the Dish

   Return the chicken to the skillet and cook for an additional 3-4 minutes in the sauce. Stir in the remaining 2 tablespoons of butter until melted and incorporated.

7. 7

   Serve

   Serve the chicken hot, drizzled with the sauce from the skillet and garnished with additional sage leaves if desired.