Ingredients
- Chicken breasts, boneless and skinless: 4 (6-8 oz each)
- Prosciutto: 8 thin slices
- Fresh sage leaves: 16
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Dry white wine: 1/2 cup
- Butter: 2 tablespoons
Instructions
- Step 1: Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness. Season lightly with salt and pepper.
- Step 2: Top each chicken breast with 2 slices of prosciutto and 4 fresh sage leaves. Secure the prosciutto and sage to the chicken by pressing firmly or using toothpicks.
- Step 3: Dredge each chicken breast in flour, shaking off any excess.
- Step 4: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 5: Remove the chicken from the skillet and set aside. Add the white wine to the skillet and deglaze, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly.
- Step 6: Stir in the butter until melted and the sauce is smooth. Return the chicken to the skillet and spoon the sauce over the chicken. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the Saltimbocca in a skillet over low heat with a splash of chicken broth to prevent drying.
- Serve immediately over a bed of creamy polenta or alongside roasted asparagus to complement the savory flavors.
- Chef's secret: lightly score the chicken breast in a criss-cross pattern before pounding to help it cook evenly and stay tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American