Chicken Saltimbocca with Sage

Name: Chicken Saltimbocca with Sage
Prep time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil; 8 to 10 fresh sage leaves; Kosher salt; 4 boneless, skinless chicken breasts (2 pounds total); Kosher salt and freshly ground pepper; 8 large fresh sage leaves; 4 thin slices prosciutto (3 ounces); 0.25 cup unbleached all-purpose flour; 2 tablespoons extra-virgin olive oil; 0.75 cup dry white wine, such as Sauvignon Blanc; 0.75 cup low-sodium chicken broth; 2 tablespoons unsalted butter

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By

Shira Bocar

Updated on September 10, 2019

Chicken Saltimbocca With Sage — Photo: Marcus Nilsson

Prep Time:

30 mins

Total Time:

40 mins

Servings:

4

An Italian favorite that can be found at many trattoria’s, saltimbocca is pretty easy to make at home, too. We opted for chicken breasts over the more traditional veal, but still kept them wrapped up in a tasty blanket of fresh sage leaves and thin slices of prosciutto. Round out this simple weeknight meal with a side of steamed squash or a Tomato Salad with Lemon and Mint.

Ingredients

Fried Sage

3 tablespoons extra-virgin olive oil

8 to 10 fresh sage leaves
Kosher salt

Chicken Saltimbocca

4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
8 large fresh sage leaves
4 thin slices prosciutto (3 ounces)
¼ cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
¾ cup dry white wine, such as Sauvignon Blanc
¾ cup low-sodium chicken broth
2 tablespoons unsalted butter

Directions

Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.