This Chicken Saltimbocca is tender chicken breasts wrapped in prosciutto and seasoned with sage, then pan seared and topped with a white wine sauce. An easy and elegant dinner option that always gets rave reviews.
2 to 3 Chicken breasts, sliced in half and pounded thin
4 to 6 slices of prosciutto
8 to 12 sage leaves
1 cup chicken broth
1/2 cup white wine
3 garlic cloves
1/2 cup flour
2 Tbsp butter
salt and pepper
Slice each chicken breast in half and pound each half until thin. Season both sides with salt and pepper. Place a piece of prosciutto on top of each chicken half. Secure a couple sage leaves, using toothpicks, on each chicken half topped with prosciutto. Lightly dredge the chicken in flour. In a large skillet heat 2 to 3 tablespoons of olive oil and add 3 crushed garlic cloves. Once oil is hot add chicken, prosciutto side down. Cook for a couple of minutes on each side. Add 2 tbsp of butter to skillet with chicken and then add white wine. Let wine cook for a minute before adding chicken broth. Cook everything for an additional 5 to 10 minutes. Serve with your favorite pasta and top with freshly grated parmesan cheese.
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