Chicken Saltimbocca
Serve up an Italian Christmas dinner and wow your guests with this classic Italian dish.
Ingredients
- 6 thin chicken breast cutlets, lightly pounded to ⅛-inch thickness.
- salt, to taste
- freshly ground black pepper, to taste
- 12 large sage leaves
- 6 thin slices prosciutto
- ½ cup all-purpose flour
- 3 Tbsp olive oil
- 4 Tbsp butter, divided
- ¾ cup chicken stock
Instructions
- In a bowl, add the flour. Set aside.
- Lightly season the chicken with salt and pepper. Place 2 sage leaves on one side of each of the chicken breasts. Lay a slice of prosciutto over the sage. Although not required, you may stitch the prosciutto and sage into the chicken with a toothpick.
- Holding together the chicken, sage, and prosciutto, dredge the chicken cutlets in the flour, shaking off any excess.
- Add the oil and 2 tablespoons of butter to a large skillet set over medium heat. Add the chicken breasts, prosciutto side down, and brown the chicken and prosciutto for about 5 minutes. Flip the chicken and cook an additional 2 minutes. Transfer the chicken to a plate.
- Add the remaining butter to the skillet. Add the chicken stock and bring it to a boil. Cook until reduced by half, about 3 minutes.
- Return the chicken to the skillet and simmer over medium heat for an additional 2 minutes, spooning some of the sauce on top.
- Transfer the chicken to plates, remove the toothpicks, if using, and pour the sauce over top. Serve hot.
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