CHICKEN SALTIMBOCCA

Get ready to elevate your dinner game with a mouthwatering twist on a classic favourite! Dive into the irresistible flavours of tender chicken wrapped in prosciutto, infused with aromatic sage and finished with a tangy white wine sauce. This Chicken Saltimbocca recipe is sure to steal the show at your next gathering!

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Ingredients

4 Boneless, Skinless Chicken Breast Halves (2 large breasts, sliced in half or 4 pre-sliced thin cutlets)
8 Fresh Sage Leaves
4 thin slices Prosciutto
¼ cup All Purpose Flour for dredging
4 tbsp Unsalted Butter divided
1 tbsp Extra Virgin Olive Oil
½ cup Chicken Broth
¼ cup Dry White Wine
Juice of 1/2 a Lemon
Salt and Pepper to taste

Instructions

Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4-inch thickness (skip this step if you have pre-sliced already thin cutlets). Season each breast with salt and pepper on both sides.
Place 2 sage leaves on each chicken breast.
Firmly press a slice of prosciutto down over top of each one, stretching it to cover the entire surface of one side of the breast.
Dredge the chicken in flour, shaking off any excess.
In a large skillet, melt 1 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the chicken, prosciutto side up and cook until golden brown, about 3 minutes.
Flip and cook an additional minute or two, or until the prosciutto crisps up and clings to the chicken. Don't overcrowd the pan - work in batches if you have to. Transfer the chicken to a plate and tent with foil to keep warm.
In the same skillet, add the remaining 3 tablespoons of butter, chicken broth, white wine, and lemon juice. Bring to a boil, scraping up any browned bits from the bottom of the skillet. Cook until the sauce is reduced by half, about 5 minutes. Season with salt and pepper to taste.
Return the chicken to the skillet and spoon the sauce over the top. Serve hot.

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