Go Back
–+ servings
Print

chicken saltimbocca

serves 4
by Nancy

Ingredients

  • 4-6 skinless boneless thin sliced chicken breasts
  • salt and freshly ground pepper
  • small package sage leaves
  • 4-6 thin slices prosciutto di parma
  • all-purpose flour , for dusting
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter , divided
  • 1/4 cup plus 2 tablespoons dry white wine
  • 1 cup chicken stock or low-sodium broth

Instructions

  1. season the chicken with salt and pepper.
  2. place 2-3 sage leaves on each breast.
  3. top with a slice of prosciutto.
  4. press the prosciutto to help it adhere to the chicken.
  5. dust the chicken with flour, shaking off the excess.
  6. heat a large skillet.
  7. add the oil and 2 tablespoons of the butter.
  8. add the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.
  9. turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute.
  10. transfer the chicken to a plate; repeat with the remaining chicken.
  11. add the wine and cook over high heat until reduced by half, 2 minutes.
  12. add the stock and bring to a boil.
  13. cook until reduced by half, 3 minutes
  14. add the remaining butter to the skillet and swirl to melt.
  15. return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes.
  16. transfer the chicken to plates, pour the sauce on top and serve.