How To Make Chicken Saltimbocca
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of prosciutto
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tbsp butter
Instructions
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Place chicken breasts between sheets of plastic wrap and pound to an even thickness.
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Season chicken with salt and pepper, then place 2 sage leaves on each breast.
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Wrap each breast with 2 slices of prosciutto, pressing firmly to secure.
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Dredge chicken in flour, shaking off any excess.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken for 3-4 minutes per side, until golden brown and cooked through.
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Remove chicken from skillet and set aside.
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Deglaze the skillet with white wine, scraping up any browned bits.
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Add chicken broth and simmer for 5 minutes, until slightly reduced.
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Stir in butter until melted and the sauce thickens slightly.
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Return chicken to the skillet and simmer for another 2-3 minutes.
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Serve the chicken saltimbocca with the sauce spooned over the top.
Nutrition
- Calories : 365kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 100mg
- Sodium : 935mg
- Total Carbohydrates : 8g
- Dietary Fiber : 0g
- Sugar : 0g
- Protein : 47g
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