Ingredients

3 tbsp olive oil (divided between 2 tbsp and 1 tbsp)

9 large fresh sage leaves (6 whole leaves and 3 chopped finely)

3 boneless skinless chicken breasts (10 oz each)

1 tsp sea salt

1/2 tsp black pepper

6 slices prosciutto (~3 oz)

4 cloves garlic (minced)

3/4 cup chicken broth (reduced sodium)

3/4 cup dry white wine (such as pinot grigio, chardonnay, or sauvignon blanc)

2 tbsp unsalted butter

3 slices provolone cheese (cut in half)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 6 whole sage leaves and fry for 45-60 seconds, flipping gently until they shrink and their color darkens. Use tongs to transfer the leaves to a paper towel-lined plate and set aside, leaving the oil in the pan.

Step 2: Cut each chicken breast in half horizontally to butterfly them completely. Pound each piece with the flat side of a meat mallet to an even thickness of about 1/4 to 3/8 inch. Pat the chicken dry and season both sides with sea salt and black pepper. Lay a slice of prosciutto over each chicken piece and press gently to adhere.

Step 3: Reheat the pan with the oil over medium-high heat. Carefully place the chicken, prosciutto side down, in a single layer (cook in batches if necessary). Sear for 3-4 minutes until the prosciutto is golden brown, then flip and cook another 3-4 minutes until golden and the internal temperature reaches 163-165°F (73-74°C). Transfer to a plate and cover with foil to keep warm.

Step 4: Reduce heat to medium-low and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 5: Quickly add the white wine, chicken broth, and chopped sage leaves to the pan. Bring to a boil, scraping any browned bits from the bottom, then reduce heat and simmer for about 5 minutes until the liquid reduces by half.

Step 6: Lower heat to low and stir in the butter until smooth. Taste and adjust seasoning with salt and pepper if needed.

Step 7: Return the chicken to the pan, prosciutto side up, over low heat. Top each piece with a half slice of provolone, cover with a lid, and cook for 2 minutes until the cheese melts.

Step 8: Serve the chicken saltimbocca topped with the crispy fried sage leaves from the first step.

Tips & Variations

Use a meat mallet or rolling pin to ensure even thickness, which helps the chicken cook uniformly.

If you prefer, swap provolone with mozzarella or fontina for a different cheese flavor and meltiness.

For a non-alcoholic version, replace the white wine with additional chicken broth and a splash of white grape juice.

Serve with a side of sautéed greens or a light pasta to complete the meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used, but you may need to adjust the cooking time as thighs tend to be thicker. Pound them to an even thickness for best results.

Do I need to use fresh sage?

Fresh sage gives the best flavor and texture, especially for frying whole leaves. If fresh sage is unavailable, dried sage can be used in the sauce, but omit frying the leaves as dried ones won’t crisp properly.