Chicken Saltimbocca
Pan seared chicken breast topped with crispy prosciutto and fried sage, topped in a white wine butter sauce
Ingredients
For the chicken:
- 6 boneless skinless chicken breasts halved horizontally and pounded out - you should have 12 pieces at the end
- 12 slices prosciutto
- oil
- salt and pepper
- 12 sage leaves
- 1/2 cup flour
For the sauce:
- 1 cup white wine dry like pinot grigio
- 8 tbsp cold butter
Instructions
- Halve and pound out the chicken pieces. Salt and pepper them and then lay a piece of prosciutto and sage on top and secure with a toothpick. Heat a few tbsp of oil in a skillet over medium high and dip the bottom of the chicken in flour.
- Place the chicken pieces prosciutto side down in the skillet and cook, unmoving for about 1.5 minutes or so until the sage and prosciutto are crispy. Flip and cook on the other side until the chicken is cooked through, another 2-3 minutes depending on how thick the pieces are. You may need to turn the heat down during this step.
- Remove the chicken to a plate and tent with foil while you make the sauce. Keep the skillet over the heat and add the wine. Scrape up the browned bits and boil for a minute. Whisk in the cold butter until creamy. The sauce will thicken as it cools a little. Plate the chicken and drizzle sauce over the top, serving with more on the side.
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