Description
This Chicken Saltimbocca recipe is a quick and elegant 25-minute dinner featuring tender chicken breasts wrapped in savory prosciutto, accented with crispy sage leaves and a flavorful white wine sauce. The dish combines Italian flavors with simple preparation, making it perfect for a weeknight meal or special occasion.
Ingredients
Scale
Chicken and Sage Preparation
- 3 tbsp Olive oil (divided: 2 tbsp and 1 tbsp)
- 9 large Fresh sage leaves (6 whole leaves and 3 chopped finely)
- 3 10-oz Boneless skinless chicken breasts
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 6 slices Prosciutto (~3 oz)
Sauce and Garnish
- 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
- Fry The Whole Sage Leaves: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the whole sage leaves and fry for 45-60 seconds, gently flipping occasionally, until they shrink and their green color darkens. Use tongs to transfer the sage to a paper towel-lined plate and set aside, leaving the oil behind in the pan.
- Prepare the Chicken: Cut the chicken breasts in half horizontally (butterfly cut completely through), then pound them evenly to 1/4 to 3/8 inch thickness using the flat side of a meat mallet. Pat dry with paper towels and season both sides with salt and pepper. Lay a slice of prosciutto over each piece, trimming if necessary, and press gently to adhere.
- Cook the Chicken with Prosciutto: Reheat the skillet with the leftover sage oil over medium-high heat. 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 and crispy. Flip and cook the other side for 3-4 minutes until golden and the internal temperature reaches 163-165°F (73-74°C). Transfer cooked chicken to a plate and cover with foil to keep warm.
- Make the Sauce: Reduce heat to medium-low and add 1 tablespoon of olive oil to the pan. Add the minced garlic and sauté for about 1 minute until fragrant. Quickly add the white wine, chicken broth, and chopped sage leaves to the pan, scraping up any browned bits. Bring to a boil, then reduce to a simmer and cook until the liquid is reduced by half, about 5 minutes.
- Finish the Sauce: Lower heat to low and stir in the unsalted butter until smooth. Adjust seasoning with salt and pepper to taste.
- Combine and Melt Cheese: Return the chicken to the pan, prosciutto side up, over low heat. Top each piece with a half slice of provolone cheese. Cover with a lid and cook for 2 minutes until the cheese is melted.
- Serve: Plate the chicken saltimbocca and garnish with the crispy fried sage leaves reserved from the first step. Serve immediately for best flavor.
Notes
- Butterflying the chicken breasts to an even thickness ensures quick, uniform cooking.
- Cooking in batches prevents overcrowding, allowing the prosciutto to crisp properly.
- Using dry white wine like pinot grigio or chardonnay adds a nice acidity and depth to the sauce.
- Make sure the internal temperature of the chicken reaches 165°F for safe consumption.
- The crispy sage leaves add a wonderful herbal aroma and texture contrast.
- If you prefer, substitute provolone with mozzarella or fontina cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Chicken Saltimbocca, Italian chicken recipe, prosciutto chicken, quick dinner, sage chicken, white wine sauce, easy chicken dinner
