Chicken Saltimbocca (Prosciutto and Sage Italian Chicken Sauté)

Name: Chicken Saltimbocca (Prosciutto and Sage Italian Chicken Sauté)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: Chicken Breast 2 piece; Prosciutto 4 slice; Sage Leaves 8 piece; All-purpose Flour 3 tbsp; Dry White Wine 120 ml; Chicken Stock 120 ml; Unsalted Butter 25 g; Olive Oil 1 tbsp; Salt 0.5 tsp; Black Pepper 0.5 tsp

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Sage leaves and prosciutto pressed onto thin chicken cutlets turn crisp as they cook, the sage almost frying in the ham's fat.

The Italian name roughly means it jumps into the mouth. Flour goes only on the bare side, giving it a light crust while the prosciutto side browns directly. A quick wine and stock reduction finished with cold butter turns glossy and softens the salty edge of the ham. Pounding the meat to about 1 cm keeps thin spots from drying out.

Ingredients

servings

IngredientAmount

Chicken Breast2 piece

Prosciutto4 slice

Sage Leaves8 piece

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Instructions

6 steps

1

Cut the 2 chicken breasts open into thin cutlets, then pound the thicker areas until each piece is about 1 cm thick.

Season both sides evenly with the salt and black pepper so the chicken cooks at the same pace.
2

Divide the sage leaves over the chicken, then cover the pieces with the 4 slices of prosciutto.

Press gently with your palm so the layers adhere, but avoid tearing the prosciutto or pushing the sage out.
3

Dust only the side without prosciutto with the 3 tablespoons flour, then shake off the excess so it does not taste pasty.

Heat the olive oil over medium-high heat and sear the floured side first for about 2 1/2 minutes.
4

When the edges turn opaque and the underside is light golden, flip the cutlets carefully.

Cook the prosciutto side for about 2 minutes, just until crisp and fragrant, then transfer the chicken to a plate before it dries out.
5

If there is too much fat in the pan, spoon off a little, then pour in the 120 ml white wine.

Boil over high heat for about 1 minute while scraping the browned bits until the sharp alcohol smell softens.
6

Add the 120 ml chicken stock and simmer over medium-high heat until the liquid reduces by about half.

Lower the heat, whisk in the cold butter in pieces, return the chicken for 2 minutes to glaze, then plate with the sauce.