Chicken Saltimbocca

This Chicken Saltimbocca combines tender chicken breasts, savory prosciutto, and fragrant sage in a light white wine sauce. A quick and elegant Italian classic, it’s perfect for weeknights or special occasions. Serve it with a side of pasta or roasted vegetables for a restaurant-worthy meal at home.

Ingredients

For the Chicken Saltimbocca:

• 4 boneless, skinless chicken breasts (split in half, pounded to 1/2-inch thickness)

• 8 fresh sage leaves julienned

• 8 large sage leaves left whole

• 4 thin slices of prosciutto

• 1/4 cup all-purpose flour

• 3 tbsp olive oil

• 1/2 cup Marsala wine

• 1/2 cup chicken broth

• 1/2 cup heavy cream

• 2 tbsp unsalted butter

• Salt and black pepper, to taste

Optional for Serving:

• Lemon wedges

• Cooked pasta or roasted vegetables

Instructions

1. Prepare the Chicken:

1. Season the chicken breasts lightly with salt and black pepper.

2. Season the flour with fresh cracked black pepper. Dredge the chicken breast in the flour.

3. Divide the julienned sage leaves among the 8 chicken breast and sprinkle evenly on top, then place a slice of prosciutto on top of each breast pressing down to adhere the prosciutto to the chicken.

2. Cook the Chicken:

1. Heat olive oil in a large skillet over medium-high heat.

2. As oil is heating up, fry the sage leaves for a minute or so or until they begin to crisp up. Drain on paper towel lined plate.

3. Add the chicken, prosciutto-side down, and cook for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.

3. Make the Sauce:

1. Pour the used oil from the pan.

2. Add the butter to the pan over medium heat.

3. Add the shallots and garlic.

4. Sauté for a minute being sure not to burn.

5. Move the pan from the flame and add the Marsala. Simmer for a minute or 2 reducing slightly.

6. Add chicken broth and simmer for another 2-3 minutes, reducing slightly.

7. Add the heavy cream and simmer for another 2-3 minutes until thickened.

8. Adjust flavor with salt and pepper.

9. Strain solids from sauce.

4. Finish and Serve:

1. Place sauce directly onto place and place chicken on top. Top each piece of chicken with on fried sage leaf. Serve with lemon wedges.