Chicken Saltimbocca
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Ingredients
- 2 boneless, skinless chicken breast
- 10 leaves fresh sage
- 4 strips prosciutto
- 2 Tbsp olive oil
- 2 Tbsp flour
- 2 Tbsp butter
- 1/3 cup white wine
- 1/4 cup chicken stock
- juice of 1/2 a lemon
Ingredients
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Instructions
- Pat chicken breasts dry with a paper towel. Place 3 sage leaves on each breast. Top each breast with 2 slices of prosciutto and secure with toothpicks.
- Heat oil in large skillet over medium heat.
- Lightly flour the chicken on both sides. Add chicken to the pan prosciutto side down and cook for 4 – 5 minutes. Turn chicken and cook for an additional 5 – 7 minutes (depending on thickness) until done.
- Transfer the chicken to a plate and cover with foil.
- Add butter and 4 sage leaves to the pan and cook, stirring constantly, until the butter is completely melted.
- Add white wine and stir scraping up any brown bits on the bottom of the pan. Stir in the chicken stock and lemon juice.
- Bring to a boil and cook for 4 – 5 minutes until sauce thickens and reduces. Add chicken back to the pan prosciutto side up and cook for 3 – 5 minutes.
- Transfer the chicken to serving plates and spoon sauce over the top.