Imported from the web

Chicken Saltimbocca

Name: Chicken Saltimbocca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 4 chicken cutlets (1/4 inch thick; about 1 lb total); 4 slices prosciutto (thinly sliced); 0.25 cup all-purpose flour (for dusting); 12 fresh sage leaves (whole leaves); 2 cloves garlic (smashed); 2 tbsp extra-virgin olive oil (for sautéing); 0.5 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 1 tbsp unsalted butter (chilled)

Recipe by Rose Hattabaugh

Imported by Anonymous on SeeMeCook

A quick, one-skillet version of the Roman classic featuring tender chicken cutlets, crispy prosciutto, and an aromatic sage-infused white wine sauce.

3 servings30 minItalian

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Ingredients

4 chicken cutlets (1/4 inch thick; about 1 lb total)
4 slices prosciutto (thinly sliced)
0.25 cup all-purpose flour (for dusting)
12 fresh sage leaves (whole leaves)
2 cloves garlic (smashed)
2 tbsp extra-virgin olive oil (for sautéing)
0.5 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 tbsp unsalted butter (chilled)

Steps

1
Prepare the chicken cutlets by ensuring they are 1/4 inch thick. If they are thicker, place them between two sheets of plastic wrap and use a meat pounder to pound them to a uniform 1/4-inch thickness.
2
Lay one slice of prosciutto onto each chicken cutlet, pressing firmly so the tackiness of the meat holds them together without the need for toothpicks.
3
Lightly dust the prosciutto-topped side of the chicken with flour, shaking off any excess.
4
In a large skillet, heat the olive oil over medium-high heat. Add the sage leaves and smashed garlic cloves to the oil.
5
Fry the sage leaves until they are crisp and the garlic is fragrant and golden. Remove the sage and garlic from the oil and set aside, leaving the infused oil in the pan.
6
Place the chicken cutlets in the skillet, prosciutto-side down. Sauté until the prosciutto is browned and crispy, about 2 minutes.
7
Flip the cutlets and cook the other side until the chicken is just cooked through, about 1 to 2 minutes more. Transfer the chicken to a serving platter.
8
Pour the dry white wine around the perimeter of the pan (avoiding pouring it directly onto the crispy prosciutto). Scrape up any browned bits from the bottom of the pan.
9
Simmer the wine until reduced by half. Whisk in the chilled butter to create a light, bright sauce with body.
10
Pour the sauce over the chicken, crumble the crisped sage leaves over the top, and serve immediately.

Notes

To prevent the prosciutto from becoming soggy, always pour the wine around the perimeter of the pan rather than directly over the meat. If buying full chicken breasts, split them horizontally before pounding to 1/4 inch thickness.