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Italian Chicken Saltimbocca

A quick, elegant dish featuring tender chicken breasts layered with prosciutto and sage, served in a savory white wine sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts, boneless skinless
  • 8 slices Prosciutto
  • 8 leaves Fresh sage
  • 1 cup Chicken broth, homemade or store-bought
  • 1/2 cup All-purpose flour
  • 1 Pepper To taste
  • 1 Salt To taste
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 1/4 cup White wine

Method
 

Preparation
  1. Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season with salt and pepper.
  2. Lay 2 slices of prosciutto and 2 sage leaves on each chicken breast.
  3. Dredge the chicken in flour, shaking off excess.
Cooking
  1. In a large skillet, heat olive oil and butter over medium heat.
  2. Add the chicken, prosciutto side down, and cook for 4-5 minutes until golden brown. Flip and cook an additional 4-5 minutes.
  3. Remove the chicken and set aside.
  4. In the same skillet, pour in white wine and chicken broth, scraping up any brown bits.
  5. Return the chicken to the skillet and simmer for a few minutes until cooked through and the sauce thickens slightly.
  6. Serve warm with the sauce drizzled over the top.

Notes

Pound the chicken thin and even for quick cooking. Pat it dry before seasoning for a good brown crust. Let the sauce reduce for flavor. Storage: Cool and store in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently.