Chicken Saltimbocca
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Ingredients
- 4 6oz. 4 6oz. skinless, boneless chicken breast halves, butterflied & lightly pounded
- Salt & pepper
- 8 large 8 large sage leaves
- 4 slices 4 slices Prosciutto
- Flour for dusting
- 2 T 2 T olive oil
- 4 T 4 T butter, cut into tablespoons
- 1/4 C 1/4 C + 2 T dry white wine
- 1 C 1 C chicken stock
Details
Servings 4
Cooking time 40mins
Preparation
Step 1
Season chicken with salt & pepper. Place 2 sage leaves on each breast. Top with slice of prosciutto. Press into chicken to help it adhere to breast. Dust with flour, shaking off excess
Heat are skillet. Add olive oil & 2 T butter. Add 2 breasts prosciutto side up & cook over hi heat until nearly cooked thru, @ 3 min. Turn & cook just until prosciutto begins to shrink, 1 min transfer to plate; repeat process with 2 remaining breasts. Transfer to serving plate; pour off fat & wipe out skillet.
Add remaining butter to skillet. Add wine & cook over hi heat until reduced by half. Add stock; bring to boil. Cook until reduced by half, @ 3 min.
Return chicken to skillet, prosciutto side up & simmer over mod heat until chicken is cooked thru, @ 2 min. Season with salt & pepper. Transfer to serving platter with sauce over top & serve
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