A classic Italian-inspired dish featuring thin chicken cutlets topped with fresh sage leaves and layered with prosciutto, pan-seared and finished with a velvety white wine and butter pan sauce.
One of my favorite dishes to serve at my dinner parties.
Chicken Saltimbocca
Equipment
- 1 meat tenderizer mallet
- 4 toothpicks
- 1 large frying pan
Ingredients
- 2 pounds boneless skinless chicken breasts
- 20 fresh sage leaves
- 12 slices prosciutto
- 1 1/4 cups vegetable broth I like Better Than Bouillon Seasoned Vegetable Base for this recipe
- 1 cup dry white wine
- 1 cup flour, for dredging
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 6 tablespoons butter
- finely chopped parsley for garnish
Instructions
Using a meat tenderizer mallet, pound the chicken breasts to about 1/4" thick and 5 inches long. Sprinkle with salt and pepper (about 1/4 teaspoon of each on each chicken breast).
- Place the prosciutto on top of the chicken. Place 3 sage leaves on top of prosciutto and press down. Roll chicken and secure with a toothpick.
- Place olive oil and 1 tablespoon of butter in a large frying pan. Heat over medium heat until butter is melted.
- Place the chicken in the pan and sear until golden brown (about 2-3 minutes). Flip and cook the other side for 1 – 2 minutes more or until cooked through. (I cut my piece of chicken in half to make sure it is cooked all the way through.) Place the chicken on a plate.
- Make the sauce: Add the white wine to the pan and scrape with a wooden spoon to get all of the browned bits off the bottom of the pan. Add vegetable stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add the remaining butter.
