Ingredients
- Chicken breasts, boneless and skinless: 2, about 6 oz each
- Prosciutto slices: 4 thin slices
- Fresh sage leaves: 8 large leaves
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Dry white wine: 1/4 cup
- Butter: 2 tablespoons
- Salt and pepper to taste
Instructions
- Step 1: Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness. Season lightly with salt and pepper.
- Step 2: Place 2 sage leaves on top of each chicken breast. Top each breast with 2 slices of prosciutto, pressing gently to adhere.
- Step 3: Dredge the chicken in flour, shaking off any excess.
- Step 4: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken, prosciutto-side down, and cook for 3-4 minutes, or until golden brown.
- Step 5: Flip the chicken and cook for another 2-3 minutes, or until cooked through. Remove chicken from skillet and set aside.
- Step 6: Pour white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 1 minute. Pour the sauce over the chicken and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the prosciutto stays crisp.
- For best results when reheating, gently pan-fry the saltimbocca in a little butter over medium-low heat to prevent the chicken from drying out.
- Serve your saltimbocca with a side of creamy polenta or roasted asparagus to complement the rich flavors.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to achieve a beautiful golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American