- 1/2 cup plus 2 teaspoons all-purpose flour, divided
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 fresh sage leaves
- 8 thin slices prosciutto or deli ham
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons white wine or additional chicken broth
- Lemon slices and fresh sage, optional
- Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
- In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and thermometer reads 170°. Remove and keep warm.
- In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired. Yield: 4 servings.
Reviews forSage & Prosciutto Chicken Saltimbocca
"In the past I've made chicken saltimbocca but the chicken was rolled with the proscuitto and sage inside. This version was much easier to put together. But the other recipe had you deglaze the pan with broth, juice and wine and then simmer the chicken briefly. Liked how the flavor soaked into the chicken that way. Next time I'll just combine the best of both recipes."
"I used ham instead of prosciutto since that is what I had on hand. It turned out delicious. A definite do-over!"
"I made this last Sunday for dinner with our neighbors. Everyone raved over it and my neighbors who are "foodies" thought it was restaurant quality. Will definately make this again!"
"I'm usually reluctant to try something new for Sunday dinner, but something about this told me I would love it. I did indeed, and so did my whole family. We are not crazy about sage so I used tarragon instead. Delicious!"