Traditionally, made with veal, this Chicken Saltimbocca recipe lives up to his name –saltimbocca means jumps in the mouth in Italian — and the combination of ingredients makes it do just that. Surprisingly quick to make, you’ll impress your family with this one.
- 4 skinless, boneless chicken breast halves, lightly pounded to even thickness
- salt and freshly ground pepper
- 1/3 cup all-purpose flour
- 2 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 2 tsp chopped fresh sage (or dried)
- 2 large slices prosciutto (not paper-thin)
- 1/4 lb. fresh mozzarella, thinly sliced and trimmed to fit chicken breast
- 3/4 cup dry white wine, such as Pino Grigio or Sauvignon Blanc
Season the chicken with salt and pepper. Dredge each breast in flour, shaking off the excess, and set aside.
In a large frying pan, over medium heat, melt 1 Tbsp of butter with the oil until hot. Add the chicken and cook, uncovered, until golden brown (about 5 minutes). Turn and cook until they feel firm when pressed in the center, another 4-6 minutes.
Reduce the heat to low. Sprinkle the breasts with chopped, or dried, sage. Top each breast with a piece of prosciutto, and add the sliced cheese. Cover the pan and cook until the cheese is melted, about 2 minutes. Transfer breasts to serving platter and tent with aluminum foil. Be careful not to touch the cheese.
Raise to high heat. Once pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from heat and whisk in the remaining 1 Tbsp butter.
Spoon an equal amount of sauce over each breast, garnish with sage leaf and serve.
