Chicken Saltimboca

By [e-mail]

Ingredients

• 4 4 4 skinless, boneless, chicken breast halves, lightly pounded
• 4 4 4 skinless, boneless, chicken breast halves, lightly pounded
• 4 4 4 skinless, boneless, chicken breast halves, lightly pounded
• Salt & pepper
• Salt & pepper
• Salt & pepper
• 8 8 8 sage leaves
• 8 8 8 sage leaves
• 8 8 8 sage leaves
• 4 4 4 slices Prosciutto
• 4 4 4 slices Prosciutto
• 4 4 4 slices Prosciutto
• All purpose flour for dusting
• All purpose flour for dusting
• All purpose flour for dusting
• 2 2 2 T EVOO
• 2 2 2 T EVOO
• 2 2 2 T EVOO
• 4 4 4 T butter, cut into tablespoons
• 4 4 4 T butter, cut into tablespoons
• 4 4 4 T butter, cut into tablespoons
• 1/4 1/4 2 + 2 T dry white wine
• 1/4 1/4 2 + 2 T dry white wine
• 1/4 1/4 2 + 2 T dry white wine
• 1 1 1 C chicken stock
• 1 1 1 C chicken stock
• 1 1 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 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