Author: Janelle
- 2 boneless, skinless chicken breast fillets
- 70 grams (about 6 slices) prosciutto di Parma
- 10 fresh sage leaves
- All-purpose flour, for dusting
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup dry white wine
- ½ cup chicken broth
- Lightly pound chicken between 2 sheets of wax or parchment paper until it is flat and about double it’s size (be sure to use the flat side of a meat pounder).
- Place 3 sage leaves on each piece of chicken.
- Place prosciutto slices over the chicken and lightly press them onto the chicken.
- Lightly dust both sides of the chicken with flour and some salt and pepper.
- Heat olive oil in a large skillet (preferably something with shallow sides).
- Fry the sage leaves for about 30 seconds, flipping in between, making sure not to burn them. Remove from pan and place on paper towels to drain. Set aside.
- Add 1 tablespoon of the butter to the pan.
- Once melted, add 1 of the chicken breasts to the pan, prosciutto side up, and cook over medium-high heat for 3 minutes until browned.
- Flip and cook for another 1-2 minutes. Remove from pan and set aside. Add remaining 1 tablespoon of the butter to the pan. Repeat with the second chicken breast.
- Add wine to pan and reduce for about 1 minute, making sure to scrape the bottom of the pan. Add chicken broth and bring to a boil. Reduce for another 1 -2 minutes or until slightly thickened.
- Return chicken to pan and simmer in the sauce for 2-3 minutes.
- To serve, spoon some of the wine sauce on each piece of chicken and top with a couple fried sage leaves.
Recipe by the chic brûlée at https://thechicbrulee.com/2013/09/23/chicken-saltimbocca/
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