Chicken Saltimbocca

Food

Audio By Carbonatix

Chicken Saltimbocca

• 4 (6-ounce) skinless, boneless chicken breast halves, lightly pounded
• Kosher salt
• Freshly ground black pepper
• 8 large sage leaves
• 4 thin slices prosciutto
• All-purpose flour, for dredging
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter, cut into tablespoons, divided
• 1/3 cup white wine
• 1 cup chicken broth

A few notes on making this:

• Add one or two more chicken breasts and prosciutto slices if needed for more servings.

Directions:

• Pound chicken breasts to about 1/4” thick between two pieces parchment or wax paper.
• Season the chicken with salt and pepper. 
• Place two sage leaves on each breast. 
• Top with a slice of prosciutto, wrapping around if needed. 
• Press the prosciutto to help it adhere to the chicken.
• Coat chicken in flour, dusting off excess. 
• Heat a large skillet. 
• Add the oil and 2 tablespoons of the butter. 
• Add two of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.
• Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. 
• Transfer the chicken to a plate; repeat with the remaining chicken. 
• Pour off any excess fat.
• Add butter to skillet. 
• Add the wine and cook over high heat until reduced by half, about 2 minutes.
• Add the stock and bring to a boil.
• Cook until reduced by half, 3 minutes.
• Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes. 
• Season with salt and pepper.
• Transfer the chicken to plates, pour the sauce on top, and serve.