Chicken Saltimbocca Recipe
8oz chicken breast herb crusted. prosciutto. sage & white wine cream sauce baby mixed greens. tomato. onion. parmesan. balsamic vinaigrette
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Ingredients
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Chicken and Herb Crust
White Wine Cream Sauce
Salad
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Lightly pound the chicken breast to an even thickness. Season both sides with salt and black pepper. Place sage leaves on top of the chicken and wrap each piece with a slice of prosciutto, securing it with toothpicks if necessary.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Dredge the wrapped chicken in all-purpose flour, shaking off any excess. Cook the chicken in the skillet for about 3-4 minutes on each side until golden brown. Transfer the chicken to the oven and bake for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
White Wine Cream Sauce
- 3
Make the Sauce
In the same skillet used for the chicken, add minced garlic and sauté for about 1 minute until fragrant. Carefully pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom. Let it reduce by half, about 3-5 minutes.
- 4
Finish the Sauce
Stir in the heavy cream and let it simmer for another 2-3 minutes until the sauce thickens. Season with salt and black pepper to taste.
Salad Assembly
- 5
Prepare the Salad
In a large bowl, combine baby mixed greens, cherry tomatoes, and red onion. Drizzle with balsamic vinaigrette and toss gently to coat the salad ingredients evenly.
Plate and Serve
- 6
Serve the Dish
Slice the chicken saltimbocca and place it on a plate. Spoon the white wine cream sauce over the chicken. Serve alongside the mixed greens salad topped with shaved Parmesan cheese.