Chicken Saltimboca

Chicken Saltimboca
Chicken Saltimboca

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 4 4

    4 skinless, boneless, chicken breast halves, lightly pounded

  • Salt & pepper

  • 8 8

    8 sage leaves

  • 4 4

    4 slices Prosciutto

  • All purpose flour for dusting

  • 2 2

    2 T EVOO

  • 4 4

    4 T butter, cut into tablespoons

  • 1/4 1/4 2

    + 2 T dry white wine

  • 1 1

    1 C chicken stock

  • 4 4

    4 skinless, boneless, chicken breast halves, lightly pounded

  • Salt & pepper

  • 8 8

    8 sage leaves

  • 4 4

    4 slices Prosciutto

  • All purpose flour for dusting

  • 2 2

    2 T EVOO

  • 4 4

    4 T butter, cut into tablespoons

  • 1/4 1/4 2

    + 2 T dry white wine

  • 1 1

    1 C chicken stock

  • 4 4

    4 skinless, boneless, chicken breast halves, lightly pounded

  • Salt & pepper

  • 8 8

    8 sage leaves

  • 4 4

    4 slices Prosciutto

  • All purpose flour for dusting

  • 2 2

    2 T EVOO

  • 4 4

    4 T butter, cut into tablespoons

  • 1/4 1/4 2

    + 2 T dry white wine

  • 1 1

    1 C chicken stock

Directions

Season chicken with salt & pepper. Place 2 sage leaves on each breast. Top with slice of Prosciutto. Press Prosciutto to help it adhere to chicken. Dust with flour. Heat large skillet. Add oil & 2 T of butter. Add breasts, prosciutto side up & cook over hi heat until nearly cooked thru, @ 3 min. Turn chicken & cook just until Prosciutto begins to shrink, @ 1 min. If necessary, cook in 2 batches. Transfer chicken to platter. Pour off any fat & wipe out skillet. Add remaining butter to skillet. Add wine & cook over hi heat until reduced by half, @ 2 min. 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. Transfer to platter & pour sauce over chicken

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