Ingredients

The following ingredients have 4 Servings
  • 5 7-9 ounce chicken breasts (sliced in half width-wise)
  • 1 tablespoon + 1 teaspoon finely minced fresh sage
  • 10 slices prosciutto ham
  • 10 fresh sage leaves
  • 1 cup all-purpose flour
  • ¼ cup olive oil
  • ½ small diced shallot
  • 2 finely minced cloves of garlic
  • ½ cup dry white wine (like chardonnay)
  • 1 ½ cups chicken stock
  • 1 tablespoon unsalted butter
  • 1 teaspoon finely minced fresh parsley
  • sea salt and pepper to taste

Instruction

  • Pound each sliced chicken breast until it is ½” to ¾” thick.
  • Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
  • Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
  • Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
  • In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
  • Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
  • Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
  • Deglaze with white wine and cook until it’s au sec or almost gone.
  • Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
  • 10. Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
  • 11. Serve the pan sauce over top of the cooked chicken saltimbocca.