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Chicken Saltimbocca

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
 8 sage leaves
 8 thin slices of prosciutto
 1/4 cup all-purpose flour, for dredging
 2 tablespoons olive oil
 2 tablespoons unsalted butter
 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
 1/2 cup chicken broth
 Salt and freshly ground black pepper, to taste
 Lemon wedges, for serving
1

Prepare the Chicken: Lay the chicken breasts flat on a cutting board. Season both sides with salt and pepper. Place 2 sage leaves on top of each chicken breast, then wrap each breast with 2 slices of prosciutto, securing the sage leaves in pla

2

Dredge the Chicken: Lightly dredge each chicken breast in flour, shaking off any excess.

3

Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts, prosciutto side down first, and cook for about 3-4 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.

4

Make the Sauce: In the same skillet, add the white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, then add the chicken broth and simmer until the sauce has thickened slightly, about 3-5 minutes. Whisk in the remaining tablespoon of butter until the sauce is smooth and glossy.

5

Serve: Return the chicken to the skillet, spooning the sauce over the breasts to warm them through. Serve immediately with lemon wedges on the side.

Nutrition Facts

0 servings

Serving size

250

Amount per serving
Calories350
% Daily Value *
Total Fat 10g13%

Saturated Fat 5g25%
Cholesterol 75mg25%
Sodium 400mg18%
Total Carbohydrate 5g2%

Dietary Fiber 1g4%
Total Sugars 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.