Chicken Saltimbocca Recipe
This recipe highlights the flavor of sage and substitutes the veal traditionally used in this dish with chicken breasts.
- 4 small, boneless skinless chicken breast halves
- Salt and pepper
- 8 fresh sage leaves
- 8 thin slices prosciutto
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1/2 cup dry white wine
- Place chicken breasts between 2 sheets of plastic wrap.
- Using a meat mallet, pound the chicken to 1/4" thick cutlets.
- Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet.
- Secure cutlets with toothpicks.
- In a large, heavy sauté pan, heat butter and oil over high heat and place 2 chicken cutlets, prosciutto side down, in pan for 30 seconds.
- Turn chicken over and cook until chicken is cooked through.
- Transfer saltimbocca to a platter and keep warm as you cook the remaining cutlets.
- Pour off oil from pan and return to high heat.
- Add wine and deglaze, scraping up brown bits with a wooden spoon.
- Boil wine until reduced to about 1/3 cup.
- Discard toothpicks and serve saltimbocca drizzled with the reduction sauce.