Chicken Saltimbocca With Prosciutto Recipe

Restaurant-quality chicken saltimbocca with boneless, skinless chicken breasts, Italian prosciutto, and fresh sage in white wine butter. This delicious dinner takes 30 minutes! 

– 2 large (675 g) boneless, skinless chicken breasts (about 1½ pounds total), butterflied into 4 fillets; or 4 chicken cutlet – ▢Salt and freshly ground black pepper – ▢½ cup (60 g) all-purpose flour, or substitute with a gluten-free blend – ▢2 tablespoons (30 g) butter – ▢2 tablespoons (30 ml) extra virgin olive oil – ▢2 tablespoons (30 g) finely chopped shallot – ▢¼ cup (60 ml) dry white wine, such as pinot grigio or sauvignon blanc – ▢¼ cup (60 ml) chicken broth – ▢4 slices prosciutto – ▢8 fresh sage leaves, plus more for garnish

INGREDIENTS

Start with a 425-degree oven. Liberally salt and pepper both sides of the chicken breasts.

INSTRUCTIONS

STEP 1

In a rimmed tray or pie plate, spread flour. After lightly coating the chicken breasts in flour, gently smack them to remove excess flour.

STEP 2

Place a large non-stick skillet on medium-high. Swirl butter and oil to coat pan. When butter foams, add chicken breasts.

STEP 3

Cook chicken for 3-5 minutes until browned. Reverse the breasts with a spatula and cook for another minute. Let shallots, white wine, and broth cook in the pan with the chicken for another minute.

STEP 4

Remove pan from heat. Cover each breast with prosciutto. After dipping the sage leaves in pan grease, place two on each breast and push them down.

STEP 5

Bake the pan for 5-6 minutes until the chicken is cooked and the prosciutto is crisp.

STEP 6

Pour sauce over chicken on a dish to serve. Garnish the platter with a teaspoon of finely chopped sage.

STEP 7

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