Chicken Saltimbocca
Try Chicken Saltimbocca—chicken, prosciutto, and sage cooked in only 20 minutes. Add a simple sauce with chicken broth, white wine, and butter. Enjoy a tasty and affordable dish that captures the essence of Italian flavors. It's a cooking win that breaks the rules.
Equipment
- Skillet
- Meat mallet (optional)
- Toothpicks
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 4 slices prosciutto
- 4 fresh sage leaves
- All-purpose flour for dredging
- 2 tablespoons olive oil
- ½ cup chicken broth
- ¼ cup dry white wine
- 2 tablespoons unsalted butter
- Lemon wedges for serving
Instructions
- Prepare Chicken: Season the chicken breasts with salt and pepper on both sides.
- Place a slice of prosciutto and a sage leaf on each chicken breast.
- Secure them with toothpicks, ensuring the prosciutto and sage are attached to the chicken.
- Dredge in Flour: Dredge each chicken breast in flour, shaking off any excess.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat.
- Add the chicken breasts and cook for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- Prepare Sauce: In the same skillet, add chicken broth and white wine, scraping the bottom to release any browned bits.
- Let it simmer for 2-3 minutes to reduce the liquid slightly.
- Stir in butter until melted, creating a smooth sauce.
- Finish Dish: Return the chicken to the skillet, spooning the sauce over the top.
- Allow the chicken to heat through in the sauce for an additional 2 minutes.
- Rest and Serve: Remove toothpicks from the chicken.
- Let the chicken rest for about 5 minutes before serving.
- Serve with lemon wedges on the side.
Notes
- Be cautious with salt, as prosciutto can be salty.
- You can use a meat mallet to flatten the chicken breasts for even cooking.
- Substitute chicken broth with vegetable broth for a lighter option.
- This dish pairs well with a side of risotto, mashed potatoes, or a simple green salad.