Ingredients
- Chicken breasts: 4 (6-8 oz each), boneless, skinless
- Prosciutto: 8 thin slices
- Fresh Sage leaves: 16
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Dry white wine: 1/2 cup
- Chicken broth: 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. Pat dry with paper towels.
- Step 2: Season both sides of each chicken breast with salt and pepper. Place 2 sage leaves on top of each breast and then top with 2 slices of prosciutto, trimming to fit. Secure with toothpicks if necessary.
- Step 3: Dredge each chicken breast lightly in flour, shaking off any excess.
- Step 4: Heat olive oil in a large skillet over medium-high heat. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes, or until cooked through. Remove chicken from skillet and set aside.
- Step 5: Add white wine to the skillet and deglaze, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute. Pour in chicken broth and bring to a simmer. Stir in butter until melted and the sauce thickens slightly.
- Step 6: Return the chicken to the skillet and spoon the sauce over the top. Serve immediately, garnished with fresh sage leaves, if desired. Remove toothpicks before serving.
Notes
- Store leftover saltimbocca in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the chicken in a skillet with a little extra chicken broth over low heat to prevent drying out.
- Serve this delightful dish with a side of creamy polenta or roasted asparagus to complement the savory flavors.
- Press the prosciutto firmly onto the sage leaves before cooking to help it adhere better and prevent curling during browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American