Chicken Saltimbocca

By á-174942

Ingredients

• 4 boneless chicken breasts - (abt 1 1/2 lbs) skin removed
• 24 fresh sage leaves - (to 48)
• 4 thin slices prosciutto
• 4 tablespoons olive oil
• 1/4 cup all-purpose flour - (approximately)
• 1/4 cup dry white wine
• 1/4 cup marsala or Port
• 3/4 cup chicken broth
• 1 tablespoon chopped fresh sage
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Pound chicken breasts between sheets of wax paper to a thickness of slightly over 1/4-inch. Put 6 or 7 fresh sage leaves on the less smooth side of each pounded chicken breast. Cover leaves with prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes.

Divide oil between 2 heavy, large skillets over medium-high heat. Dredge chicken in flour and shake off excess. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken. Cover and keep warm.

Divide wine and marsala between skillets and boil, scraping up browned bits, 1 minute. Combine in 1 skillet. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve.

This recipe yields 4 servings.