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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts to an even thickness using a meat mallet. Season with salt and pepper. Place 2 sage leaves on each breast and top with prosciutto slices. Secure with toothpicks.
- 2
Cook the Pasta
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 3
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Deglaze the pan with white wine, scraping up any browned bits. Stir in chicken broth and lemon juice, bringing the mixture to a simmer.
- 5
Combine Everything
Return the chicken to the skillet and cook for an additional 5-7 minutes, or until the chicken is cooked through. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese and adjust seasoning with salt and black pepper.
- 6
Serve
Plate the Chicken Saltimboca over the pasta and garnish with additional sage leaves and Parmesan cheese if desired.
