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Chicken Saltimbocca

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings

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.

Whisk the sauce together. Add chicken pieces back to the pan and gently mix to warm the chicken through (about 2 minutes). Sprinkle chicken with fresh parsley.